FFf Eclectic Red Barn: Chicken Enchiladas

Sunday, January 27, 2019

Chicken Enchiladas

Amazing Chicken Enchiladas

Do you like Mexican food? We love it. My husband would choose a Mexican restaurant over any other restaurant. So I wanted to make some Mexican food that we could eat at home. I have made enchiladas with a bechamel sauce but this time I decided to make a tomato base sauce. 

Eclectic Red Barn:  Chicken Enchiladas

I was a little reluctant  making a tomato base, but it turned out awesome. My husband loved it and it was a big hit with him. He said he "it was a keeper". of course there was a lot of cheese. 
Eclectic Red Barn: Pan of chicken enchiladas

I use my own version for the shredded chicken. It might take a little more time but I think it is worth it. You can always use your own shredded chicken. I use this shredded chicken in many dishes and it is great for tacos.

Recipe                                                          Print

Awesome Chicken Enchiladas

For the enchilada sauce:
  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste
For the chicken:
  • 3 tbls unsalted butter
  • 2 tsp minced chipotle chilis in adobo sauce
  • 1 tbls Worcestershire Sauce
  • 4 boneless chicken breasts
  • 4 large clove garlic, minced
  • 1/2 cup orange juice
  • 3/4 cup chopped cilantro
  • 1 tbls yellow mustard
For the enchilada:
  • 8 (7-inch) whole wheat flour tortillas
  • 1 cup shredded low fat Mexican cheese
  • 1/2 cup Parmesan shredded cheese
  • non-stick cooking spray

  1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  2. Preheat oven to 400 degrees.
  3. Poach chicken: melt butter in large skillet over medium high heat, add garlic and chipolte chilies and cook for 30 seconds.
  4. Stir in orange juice, Worcestershire and 1/2 cup cilantro and bring to boil.
  5. Add chicken and simmer covered until very tender. Turning chicken several times. Stir in mustard and mix well.
  6. Remove the chicken and shred. Add back into the sauce in the pan. Mix together.
  7. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  8. Place on baking dish seam side down, top with sauce.
  9. Then top with cheeses. (You can just use any shredded cheese)
  10. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove aluminum foil and bake for another 5 minutes. Top with low fat sour cream or scallions if you wish. Makes 8 enchiladas.

The post Chicken Enchiladas first appeared on Eclectic Red Barn.

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1 comment :

  1. Sounds so delicious. Chicken enchiladas are a favorite in this house, and I usually make or buy a green sauce for mine. I would love to try your recipe and use corn tortillas since my husband can't have wheat. Yum!


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