Perfect Chicken Recipe for Dinner (Chicken Enchiladas)

 Better & Healthier than your favorite Mexican restaurant…

About a week ago, my wife was looking for a good healthy chicken recipe for dinner that would be a great Sunday dinner idea for the entire family (we were also in the mood for celebrating Cinco de Mayo a bit earlier).   She came across this Chicken Enchiladas option that sounded (and proved to be) delicious!

This easy chicken recipe gives you the option to take the easy route by buying rotisserie chicken and enchilada sauce from the store, or put a bit more effort and end up with a healthier, more rewarding and flavorful meal.  

📝Ingredients:

•  1 tsp canola or olive oil
•  1 cup onion (chopped)
•  2 garlic cloves (minced — we use Spice World Garlic Minced)
•  1/2 cup canned tomato sauce
•  1 1/3 cups Swanson 33% less sodium chicken broth
•  9 ounces cooked chicken breast (shredded — you can buy a rotisserie chicken and shred its breasts, or prepare this delicious Crockpot Shredded Chicken Recipe)
•  1/4 cup plus 1 tbsp fresh cilantro (chopped)
•  1 tsp McCormick Mexican-style chili powder
•  1 tsp ground cumin
•  1/2 tsp dried oregano
• 3/4 tsp kosher salt
• Cooking spray or oil mister
•  8 (7 or 8 inch) low-carb whole wheat flour tortillas
•  1 1/2 cups homemade Enchilada Sauce (or you can buy some enchilada sauce)
•  1 cup shredded reduced-fat Mexican cheese blend
•  2 tbsp scallions (chopped)
•  4 tbsp light sour cream (optional; but my motto is that everything is better with sour cream!)

Let’s get the cooking done and you won’t regret this perfect chicken recipe for dinner!… 

Step 1:

An easy one… preheat the oven to 400°F.

Step 2:

Heat the 1 tsp canola or olive oil in a medium non-stick skillet over low heat.

Add and cook the 1 cup onion (chopped) and 2 garlic cloves (minced — we use Spice World Garlic Minced) while stirring for about 2 minutes (until soft).

Step 3:

Add the following ingredients and simmer for about 4-5 minutes (until the sauce reduces), and then remove the pan from the heat:

• 1/2 cup canned tomato sauce
• 1 1/3 cups Swanson 33% less-sodium chicken broth
• 9 ounces cooked chicken breast (shredded — you can buy a rotisserie chicken and shred its breasts, or prepare this delicious Crockpot Shredded Chicken Recipe)
• 1/4 cup fresh cilantro (chopped)
• 1 tsp McCormick Mexican-style chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt

Step 3:

Spray with cooking spray or oil mister a 13 x 9 inch glass baking dish (such as this cheap Pyrex set with cover for proper storing).

Put 1/3 cup of the chicken mixture from Step 2 into each of the (7 or 8 inch) low-carb whole wheat flour tortillas.  Roll the tortillas up and place them seam side down in the 13 x 9 inch glass baking dish.  The tortillas will fit tight on the baking dish.

Step 4:

Once you have the tortillas filled with the chicken mixture on the baking dish, top with the 1 1/2 cups homemade Enchilada Sauce (or you can buy some enchilada sauce) and sprinkle with 1 cup shredded reduced-fat Mexican cheese blend.

Step 5:

Cover the baking dish with foil while being careful it does not touch the cheese.

Bake for 20-25 minutes until it’s hot and the cheese melted.

Plating:

Put an enchilada on a place and sprinkle with some scallion and the remaining fresh cilantro (chopped).  Although optional, I highly recommend serving with some light sour cream on the side.