Ready in 30 minutes, your family and friends will love this healthy take on a dinner classic: chicken enchiladas with homemade sauce.
Quick post today as I’m currently fasting for a research study, so thinking and writing about food is pure torture.
After almost 9 months since I switched from outpatient counseling to nutrition research, I’m finally sitting on the other side as a study participant.
Granted, it’s a one-day study where all I have to do is fast for 12 hours then have a few tests done in the morning, but knowing that I can’t eat is making me want to snack like crazy – and I don’t even want to think about not being able to dig into my overnight oats first thing in the morning. . . wish me luck!
A couple weekends ago, my mom used my homemade enchilada sauce from these stacked enchiladas to make the most delicious classic chicken enchiladas.
Instead of sour cream, my mom tossed shredded rotisserie chicken in plain Greek yogurt along with 1/3 cup of shredded cheese. The result was a super creamy filling that’s lower in fat and calories than traditional enchiladas.
For best flavor, I highly recommend using both the light and dark meat of the rotisserie chicken.
But if you can’t find a rotisserie chicken, feel free to buy chicken breasts and poach them in seasoned water before shredding instead. You’ll want about 4 cups of shredded chicken.
For so long I avoided making my own enchilada sauce as I assumed it must require a bunch of ingredients and be time-consuming to make.
Boy was I wrong!
All you need to make your own sauce is a handful of ingredients, most of which you probably already have on hand:
Once you have all your ingredients, all you have to do is combine everything in a saucepan and cook for about 10 minutes. See? Super simple!
If these chicken enchiladas aren’t exactly what you were looking for, try one of these healthy recipes instead:
Here’s a toast to digging into a plate of creamy, cheesy enchiladas this weekend!
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My six year old sang and danced at the goodness of the enchiladas! My first time making enchiladas and I will definitely make this recipe again. Thank you!
Yay! I’m so happy to hear that Holly!