LIGHT CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
- Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
- Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
- Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
- Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g
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Nitai Paul
[email protected]These enchiladas were a disappointment. They were bland and the chicken was dry.
AF ArMaN
[email protected]Loved these enchiladas! They're now a regular in our dinner rotation.
T.Allen Freeland
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Ummu Saad
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious!
Ayabulela Bonisile (Bonniemcephe_3)
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Uzair zahid
[email protected]I love this recipe! It's my go-to enchilada recipe.
Serena McCann
[email protected]These enchiladas were amazing! The perfect weeknight meal. Easy to make and so flavorful.
Nimatullah Sunusi
[email protected]Not bad, but not great. I think I'll try a different recipe next time.
ashley navarro
[email protected]These enchiladas were delicious! I loved the light sauce and the tender chicken. I will definitely be making this recipe again.
Lisa Maldonado
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I hoped. I think I might have overcooked the chicken.
Gil Mastodon
[email protected]These enchiladas were a little bland for my taste. I think I would have liked them better if I had added more seasoning to the chicken.
Ali Kamran
[email protected]I'm not a huge fan of enchiladas, but these were really good! The sauce was creamy and flavorful, and the chicken was tender and juicy.
Merrill Kornelsen
[email protected]These enchiladas were really easy to make and they tasted amazing! I used rotisserie chicken to save time and they still turned out great.
Chidinma Chukwurah
[email protected]I followed the recipe exactly and they turned out great! The only thing I would change is to add a little more spice to the sauce.
Moh'd Duchi
[email protected]My husband said these were the best enchiladas he's ever had! I liked that they were lighter than traditional enchiladas, but still had all the flavor.
af rakib
[email protected]These enchiladas were a hit with my family! The chicken was tender and juicy, and the sauce was perfectly seasoned. I will definitely be making this recipe again.
Rana Hatem
[email protected]Loved these enchiladas! They were super easy to make and tasted delicious. I especially loved the light sauce, which was creamy and flavorful without being too heavy.