Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

Mims & Squims's Note:

I tried every recipe I could find, then finally gave up and made my own. I managed to cut out some unnecessary fat & calories, too, by simply warming the tortillas till they were pliable instead of frying them in a vat of artery-clogging oil!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 12.0 enchila ...

Sauce

• 3 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can fat-free chicken broth
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

Filling

• 1 lb boneless skinless chicken breast, cooked & shredded
• 1/4 cup scallion, thinly-sliced
• 3/4 cup reduced-fat monterey jack cheese, shredded
• 3/4 cup 2% cheddar cheese, shredded
• 1/3 cup low-fat sour cream
• 1 (4 ounce) can diced green chilies
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 (6 inch) corn tortillas
• nonstick cooking spray

Directions:

1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
3. Heat oven to 350°F.
4. In small bowl, mix cheeses.
5. In separate bowl season chicken with salt & pepper. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro. Set aside.
6. Wrap tortillas in towel & microwave on high 30 seconds.
7. Spread small amount of sauce in bottom of 9x13" baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
8. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
9. Garnish with scallions & remaining cilantro.

Reviews

[54stones]

These are the best enchiladas that I have ever eaten. Everyone who eats them says they agree. I make two small changes...just to suit my taste. I add 2 teaspoons of cocoa to the sauce and use Rotel instead of tomatos. Yummo.

[dunkobhy]

FABULOUS!! I added some homemade refried beans for great added consistancy and nutritional value. Definitely the best enchiladas I have every eaten.

[Chef Jean]

I took this recipe on vacation with me so I could throw them together and let 'em bake! They came out great! All of the flavors were wonderful and I couldn't get over how good th sauce came out. All I had was Prego pasta sauce and it worked great! I'll be making these again :)