In our home enchiladas is a regular staple, it's one of those meals that everyone enjoys which is always reason to make it again! I only recently tried making chicken enchiladas instead of the usual beef. We really enjoyed the chicken version, I actually haven't even made the beef version since.
One thing I do to make enchiladas a LITTLE healthier is to not fry the tortillas in oil. But frying them makes them taste better so instead I lightly brush both sides with oil and than let each side get hot in my cast iron pan. They really do taste fried but with a lot less calories! I also use a rotisserie chicken because it saves on so much time and still tastes great!
Green Chile Chicken Enchiladas
1 Rotisserie chicken, deboned and cut up
1 tsp cumin
1 small onion, chopped
1 small can black beans (optional, I prefer without)
small handful of cilantro, chopped
Place all ingredients in a medium pot and and cover with water. Bring to a boil and let this simmer until all the water has evaporated.
2 Tbsp butter
1/2 cup chopped onion
2 Tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 can (7 ounce) green chile enchilada sauce
1/2 cup sour cream
1 tsp chicken bouillon
In a large skillet, melt the butter over medium heat. Add the onion and cook for a 3-4 minutes. Sprinkle the flour over the onion and still well. Slowly whisk in the chicken broth, milk, salt, bouillon, and pepper . Cover over medium heat until the sauce is bubbling and has thickened, about 4-5 minutes. Remove from heat and stir in the enchilada sauce and sour cream.
Warm up about 20 corn tortillas anyway you like. Use the chicken for the filling, usually about 1 heaping Tbsp per tortilla. Roll up and place in a glass baking pan. Top with the sauce and use your favourite cheese, I did mozarella. I also like to sprinkle some chopped up cilantro on top of the cheese. Bake at 350F for about 15-20 minutes until cheese is melted.
We love this served with coleslaw and rice.
Hope you enjoy!