Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 4 (8-ounce) bone-in chicken thighs, skinned; 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened; 2 tablespoons chopped cilantro; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chopped onion; 3 garlic cloves, minced; 1 teaspoon chili powder; 1/2 teaspoon ground red pepper; 1/4 teaspoon ground cumin; 1 cup fat-free, less-sodium chicken broth; 3/4 cup water; 1 (14.5-ounce) can diced tomatoes; 9 (6-inch) corn tortillas, divided; Cooking spray; 1/4 cup (1 ounce) shredded cheddar cheese; 2 green onions, thinly sliced

Servings: persons

2 tablespoons olive oil, divided
4 (8-ounce) bone-in chicken thighs, skinned
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth
3/4 cup water
1 (14.5-ounce) can diced tomatoes
9 (6-inch) corn tortillas, divided
Cooking spray
1/4 cup (1 ounce) shredded cheddar cheese
2 green onions, thinly sliced

1
Preheat oven to 375u00b0.
2
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; saute 6 minutes on each side. Place skillet in oven; bake at 375u00b0 for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3
Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and saute for 5 minutes or until tender, stirring occasionally. Add garlic; saute for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saute 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
4
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375u00b0 for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.
5
Wine note: These Chicken Enchiladas use thigh meat and spices for big flavor. In this case, using a light-bodied red blend like Goats do Roam Wine Company Red 2008 ($9) fits perfectly with the fiesta. -Jeffery Lindenmuth

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 4 (8-ounce) bone-in chicken thighs, skinned, 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened, 2 tablespoons chopped cilantro, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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