Light Chicken And Cheese Enchilads Recipe

Name: Light Chicken And Cheese Enchilads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Chicken Breast; 2 Cups Chicken Stock; 1 Cup Water; 1 Garlic Clove; 1 bay Leaf; 2 green onions thinly sliced; 1/4 cup chopped fresh cilantro; 1/2 teaspoon dried oregano crumbled; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil; 3 garlic cloves; 2 tablespoons chili powder; 3 tablespoons flour; 1 tablespoon cumin; 1/8 teaspoon cinnamon; 1/3 cup tomato sauce; 12 6-inch diameter corn tortillas; 3/4 cup grated cheese

Servings: persons

2 large Chicken Breast
2 Cups Chicken Stock
1 Cup Water
1 Garlic Clove
1 bay Leaf
2 green onions thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
3 garlic cloves
2 tablespoons chili powder
3 tablespoons flour
1 tablespoon cumin
1/8 teaspoon cinnamon
1/3 cup tomato sauce
12 6-inch diameter corn tortillas
3/4 cup grated cheese

1
Arrange chicken breast in heavy medium sauce pan. Add stock,Water, garlic, and bay leaf. Bring to boil and simmer until chicken is cooked about 12 minutes. Transfer chicken to bowel using slotted spoon and Cool. Discard bay leaf and reserve poaching liquid. Peel skin from chicken tear meat into strips. Place in large mixing bowl. Mix in green onions, cilantro, oregano, salt and pepper.
2
Heat 2 tablespoons oil in heavy medium sauce pan over medium high heat. add 3 garlic cloves and saute 30 seconds. Add chili powder and saute 1 minute. Add flour cumin and cinnamon and stir 1 minute. (mixture will be dry.)
3
Whisk in 1 cup of reserved poaching liquid. Add remaining poaching liquid and tomato sauce cook until thick and smooth, whisking frequently, 5 minutes cool slightly.
4
Lightly oil 13x9x2-inch baking pan. Heat medium skillet over high heat until hot. Add 1 tortilla and cook until heated through, turning frequently. Using tongs as aid, grasp tortilla and dip in sauce coating both sides. Place in prepared dish. Spoon 3 tablespoons of chicken filling in strip near bottom of tortilla. Starting at filling end, roll tortilla up jelly roll style. Turn seam side down down. Repeat with remain tortillas and filling. Spoon any remain sauce over enchiladas. sprinkle with cheese cover with foil ( can be made 1 day ahead,) Position rack in top 1/3 of oven and preheat to 425degrees F. Bake enchiladas 10 minutes. Uncover and back until hot and bubbling. About 10 minutes

923

kcal

Calories

Fat

107

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 19 ingredients. The key ingredients include: 2 large Chicken Breast, 2 Cups Chicken Stock, 1 Cup Water, 1 Garlic Clove, and more.

Yes, Light Chicken And Cheese Enchilads 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.

Light Chicken And Cheese Enchilads

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