Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

Submitted by JelsMom

"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!"

 

• Ready In: 40mins
• Ingredients: 19
• Yields: 12 enchiladas
• Serves: 6

ingredients

• Sauce

• 44.37 ml canola oil
• 29.58 ml all-purpose flour
• 29.58 ml chili powder
• 4.92 ml ground cumin
• 396.89 g can fat-free chicken broth
• 226.79 g can tomato sauce
• 4.92 ml salt
• 1.23 ml garlic powder

• Filling

• 453.59 g boneless skinless chicken breast, cooked & shredded
• 59.14 ml scallion, thinly-sliced
• 177.44 ml reduced-fat monterey jack cheese, shredded
• 177.44 ml 2% cheddar cheese, shredded
• 78.78 ml low-fat sour cream
• 113.39 g can diced green chilies
• 59.14 ml fresh cilantro, chopped
• 2.46 ml salt
• 2.46 ml pepper
• 12 (72 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 :)

 

[GeauxTigerLily]

These enchiladas were just what they say...perfect! They were very easy to make after work, and I had most of the ingredients on hand already. The only change I made was to switch the diced green chilis for a little green chili salsa, and it was fine. The sauce was delicious and the fililng was very tasty and not too dry like it can be sometimes. Thanks so much for this keeper recipe!

 

[Ella Clay]

These are hands down the best enchiladas I have ever had!