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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - chicken breast halves, boneless, skinless, 6-8 oz each
  • 2 tablespoons - vegetable oil
  • 2 cloves - garlic, minced
  • 1/4 cups - flour
  • 1 teaspoons - ground cumin
  • 2 tablespoons - canned chipotles in adobo sauce, minced
  • 15 ounces - reduced-sodium chicken broth
  • 1/2 cups - water
  • 8 - corn tortillas, 6-inch
  • 1/2 cups - Monterey Jack cheese, grated
  • Directions:

    In a large skillet, bring 1 inch salted water to a boil. Add chicken breasts. Cover; reduce heat to medium-low and simmer for 5 minutes. Remove skillet from heat. Let chicken steam, covered, for 12-14 minutes until opaque throughout. Transfer chicken to a medium bowl; shred with two forks. Set aside.
    While chicken is cooking, make sauce. In a medium saucepan, heat oil over medium heat. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in chicken broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce thickens slightly, about 5-8 minutes. Season with salt and pepper. Transfer 1 cup sauce to a bowl with the chicken; toss to combine.
    Preheat oven to 400° F. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas together and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Place 1/8 of the chicken mixture down the center of each tortilla; roll up tightly, and arrange seam side down in baking dish. Cover with remaining sauce and top with cheese.
    Bake until hot and bubbling, about 15-20 minutes. Let cool 5 minutes before serving.

    Brief Description

    A healthy revamp of traditional chicken enchiladas.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 45 min


    Consider garnishing these enchiladas with some diced tomatoes, olives, jalapenos, or green onions for added flair and flavor.


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    Posted On:

    January 6, 2013

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