Your family and friends will love this healthy take on a dinner classic: chicken enchiladas. Even better? It comes together in less than 30 minutes and that includes making a homemade enchilada 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.
A note on the chicken: I recommend using both the light and dark meat of the rotisserie chicken for optimal flavor, but if you can’t find a rotisserie chicken, feel free to buy chicken breasts and poach them in seasoned water before shredding. You’ll want about 4 cups of shredded chicken.
Here’s a toast to digging into a plate of creamy, cheesy enchiladas this weekend!
For the chicken filling:
- 1 rotisserie chicken skin removed (~4 cups shredded chicken)
- 2/3 cup 2% fat plain Greek yogurt
- 1/3 cup shredded Mexican cheese blend
- Salt and pepper to taste
For the enchilada sauce:
- 2 Tbsp canola oil
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 Tbsp white whole wheat flour can use white all-purpose
- 4- oz tomato paste
- 2 cups chicken broth
For the enchiladas:
- 6 whole wheat flour tortillas
- 1 cup shredded Mexican cheese blend
- 1 batch of chicken filling above
- 1 batch of enchilada sauce above
- Optional toppings: avocado sour cream, jalapeños
- To make the filling, shred light and dark meat from rotisserie chicken. Place shredded chicken in a mixing bowl with Greek yogurt and 1/3 cup cheese; toss to combine and then set aside (this step can be done ahead of time).
- Next, make the enchilada sauce by placing oil in small pot over medium heat. Once oil is hot, add flour, chili powder and cumin. Cook until fragrant, about 30 seconds. Add tomato paste and chicken broth. Let simmer for 10 minutes, or until slightly thickened. Taste and add salt or additional seasonings per personal preference. Set aside (this can also be done ahead of time).
- To make enchiladas, preheat oven to 350F. In a 9×13-inch pan, spoon enough enchilada sauce to cover the bottom of pan. Divide chicken filling mixture evenly between 6 tortillas and fold tortilla over filling. Place assembled enchiladas seem-side down in pan, then pour remaining enchilada sauce over the enchiladas. Finally, sprinkle cheese evenly on top, then place pan in oven. Bake 20 minutes or until sauce is bubbling and cheese is melted and starting to brown.
- Remove from oven and allow to cool slightly. Serve with toppings of choice and enjoy!