Chicken Enchiladas

[cfoam4me]

Does anyone have a good recipe for these?

[wh8sox]

Does anyone have a good recipe for these?

Making me hungry--seriously.

[like2bike]

Me too! Here I was all ready to open Mary's thread and see a recipe for these (and make them tonight!) Somebody out there HAS to have a good recipe for these!! Tried and true! Spinguru???

[NWCycle]

This is the recipe I make for my family - lower in fat and calories and still tastes great:

Chicken Enchiladas
1 medium onion, chopped fine
1/2 tsp vegetable oil
Salt
3 medium garlic cloves, minced or pressed through a garlic press
3 T chili powder
2 tsp ground cumin
2 tsp sugar
2 (8 oz) cans tomato sauce
1 C water
1 lb. boneless, skinless chicken breasts (about 2), trimmed of excess fat
Ground black pepper
8 oz. shredded cheddar cheese (recipe calls for 50% light cheddar but I think it tastes like cardboard)
1 (4 oz) can pickled jalapeno chilis, drained and chopped
1/2 C minced fresh cilantro leaves
12 (6-inch) soft corn tortillas
Vegetable oil spray
1 lime, cut into wedges (optional - for serving)
Sour cream (optional - for serving)

1. Adjust an oven rack to the middle position and heat to 400. Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, 10-12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible; discard the onion. Season the sauce with salt and pepper to taste.
3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 C of the enchilada sauce, 1 C of the cheddar, jalapenos and cilantro and season with salt and pepper to taste.
4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 C of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 C of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 C cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 C sauce, the lime wedges, and sour cream separately.
Per Serving: Cal 350; Fat 10g; Sta fat 4.5 g; Chol 65 mg; Carb 37 g; Protein 33 g; Fiber 7g; Sodium 980 mg

My mother makes killer, decidedly non-"light" chicken enchiladas and accompanies them with a chili rellenos casserole that is so good it's sinful. Say the word and I'll have her e-mail me the recipes to share with you.

Katie

[like2bike]

Now THAT'S what I'm talkin' bout! THANKS KATIE! This recipe looks delightfully delicious! Tummy is growling!

[EuroD]

I don't have a recipe to hand, however, I use this website quite a bit -

http://www.eatingwell.com/

Hmm, now I'll have to make them when I get home :D

[cfoam4me]

Ding Ding Ding, I think we have a winner Katie!!! Thank you so much, I am drooling to try it. Sorry for the hunger pangs Wh8sox and Lori, but I was looking for a good tried and true one. Loving that site too EuroD! Thanks All!

[NJspin]

looks great Katie.. how about the chili rellenos casserole info too :) You're making me HUNGRY

[NWCycle]

looks great Katie.. how about the chili rellenos casserole info too :) You're making me HUNGRY
My mom just e-mailed me. Warning, everything she cooks is fabulous and nothing, I mean NOTHING she cooks is low-fat. Here's the recipe:

4 Poblano Chilies, halved, seeded, and boiled for 5 minutes to soften
2 Cups shredded Cheddar Cheese
2 Cups Monterey Jack cheese shredded
l Large can evaporated milk
4 eggs, separate yolks from whites
3 T. flour
1 (15 oz.) can tomato sauce

After you have boiled the poblano chilies, pat dry.
Flatten 1/2 of chilies in the bottom of a 9 X 13" that has been sprayed with pam.
Cover with cheddar cheese.
Put the rest of the chilies on top of cheddar cheese.
Top with Monterey Jack cheese
Beat egg whites until they are kind of stiff but softer than meringue.
Mix together the milk, flour, salt and pepper, and yolks that have been beaten up a bit.
Fold this into the egg whites.
Pour over the chilies and cheeses.
Cover and bake at 350 for 1 hour.
Add tomato sauce and bake uncovered for 1/2 hour.

Enjoy! And plan to work out hard the next day to burn it off :D

[cfoam4me]

Katie, could you just post a recipe a day from her cookbook? This looks great!:D

[Pink]

There's nothing wrong with a special occasion killer recipe but if you are looking for an every day, less fat (and guilt) laden Chili Rellenos recipe, I've been making this one for years (from Cooking Light):

Chili Rellenos (Light)
Yield

6 servings (serving size: 1 (3 1/2-inch) square)

Ingredients


1/2 pound ground chicken
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters (I use more)
1 cup (4 ounces) preshredded colby-Jack cheese
1 cup frozen whole kernel corn, thawed and drained (I love Trader Joe's Frozen Roasted Corn)
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites
Preparation

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Nutritional Information

Calories:292 (29% from fat)Fat:9.5g (sat 4.6g,mono 2.9g,poly 1g) Protein:23.3gCarbohydrate:29.3gFiber:5.2gCholester ol:118mgIron:3.7mgSodium:640mgCalcium:242mg

[NJspin]

Ok.. I'll share one back :)
The amount that goes in depends upon how much you wanna make ...
I don't ever make anything small... and I don't use exact measurements

White Chicken Chili

1 stick Butter
1/4 Flour
Chicken and/or Turkey Breast (diced)
Vidalia Onion(s) (2 small or 1 medium/large)
Small White Beans (@ 3-4 cans +, -)
Chicken broth (large can or box)
Shredded Monterey Jack / Cheddar (sometimes I use the Taco blend - 2 to 3 pgks)
the cheese is what thickens it so watch your liquid amounts...
1/2 & 1/2 (anywhere from 3 - 6 cups +, -)
Chili Powder (Can cheat and use Chili packets mild, medium or hot - 1 to 2 pkgs)
Cumin (extra)
Garlic (powder or minced)
Adobo
Salt / Pepper
Chilies (fresh or chopped green (can - 2 cans for large batch)
and sometimes I use the fresh red for color sometimes)
Sometimes I put in hot pepper flakes to spice it up

Directions:

Sauté in @ 1 stick butter the garlic & onion till transparent add flour
(enough to take shine off of the butter);
Add your chicken if you want to cook in from the start or par-boil the chicken (what I usually do - keeps the chicken moist).
Add all your remaining spices;
Add the Chicken broth bring to boil - turn down simmer for a little while;
Add 1/2 n 1/2 (watch your temp not to burn/boil 1/2 n 1/2);
Add Chilies and Cheese last (the cheese slowly till it melts) ... careful to watch so cheese doesn't settle to the bottom and burn the batch.
If batch is on the liquidy side after adding the cheese you can use a little corn starch w/water mixed to thicken it - but watch how much or it'll taste like the corn starch

Warning: something I have learned over the years ...
If Chilies are brought to a boil during cooking and/or re-heating process it can turn the batch funky sometimes.

2nd day is always better than the first day - just watch the re-heat (don't boil)

YUMMMMMY - enjoy

[cfoam4me]

Thanks Susan and Steve!!!