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Lightened Up Chicken Enchiladas

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Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

 
Enchiladas are a special food in our house. They are, as I like to refer to them, my weapon. They were the first meal I ever made for my husband and THE meal I make when I … well, quite frankly, when I want something. That something could really be anything, like the replacement of the high light bulb I can’t reach, which I’ve incessantly nagged about or the purse I “accidentally” purchased and let him “accidentally” see. Either way, they are one of my husband’s favorite meals and something I make probably twice a month.

The thing is, they are pretty decadent. We like lots of sodium-laced sauce, tons (no really—tons) of cheese inside and out, and really huge puffy flour or soft corn tortillas. And let’s not forget what goes on top: sour cream, more cheese, and obviously guacamole. Hello lover.

So enter Laurie’s recipe for Lightened Up Chicken Enchiladas. Oh my goodness, I was so excited I almost died. But then I was even more excited after I made them and we seriously loved on the entire pan. These are super delicious, so let’s get started!

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

You need some cooked and shredded chicken, low-sodium chicken stock, flour, a sweet onion, a few garlic cloves, olive oil, whole wheat tortillas, cumin, chipotle peppers in adobo, a red pepper and of course, cheese.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

First up, dice your peppers and onions and add them to a skillet with some olive oil. After sautéing until soft, add in your garlic and cook for a few seconds until fragrant.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Stir in the flour, chopped peppers and cumin.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then add your chicken stock and water, whisking well.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Cook for a few minutes until bubbly and thickened, and boom, you have your sauce! See how simple? Taste and season with salt and pepper if desired.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

With your shredded chicken in a large bowl, add some of the sauce and mix it up.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add a bit more sauce to the bottom of a greased baking dish to make the first layer of deliciousness.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then start filling your enchis. First up, add a few spoonfuls of the chicken mixture to the tortilla.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Roll it up tightly, placing it in the dish. Repeat with the rest until they are all crammed together and ready to go.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Add the rest of the sauce on top. I gently spread it with a spoon to cover every inch before baking.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Then add some cheese—just a bit—to cover the dish. Bake for a few minutes just until the enchiladas are warmed through and the cheese is melty. Oh melty cheese.

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Admire your beautiful work!

 
 
 
Tasty Kitchen Blog: Lightened Up Chicken Enchiladas. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Laurie McNamara of Simply Scratch.

Serve your enchiladas and cover them with sour cream (or, as we like, plain Greek yogurt), guacamole, chives, salsa and chopped cilantro. Go to town with all of your favorite garnishes.

We absolutely adored these! Not only are they much lighter ingredients-wise than our typical enchiladas, they are lightly filling, too. They aren’t heavy since you make your own sauce and keep the cheese to a minimum, but they still taste incredible and get the job done. Cravings cured!

Thanks so much to my fellow TK Blog contributor Laurie for the fabulous recipe. Check out her incredible blog, Simply Scratch, where she shares her delicious creations in the kitchen and beautiful step-by-step photography.

 
 

Printable Recipe

Lightened-up Chicken Enchiladas

See the full recipe post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 4

4

Description

Chicken enchiladas lightened up with grilled chicken, whole wheat tortillas and a broth-y chipotle sauce that is to die for!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Small Onion, Diced Small
  • ½ whole (red, Green Or Orange) Bell Pepper, Diced Small
  • 2 cloves Fresh Garlic, Peeled And Minced
  • ¼ cups All-purpose Flour
  • 1 teaspoon Cumin
  • 1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
  • 1-½ cup Low Sodium Chicken Broth
  • ¼ cups Water
  • 1 Tablespoon Adobo Sauce (optional)
  • ¾ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper, More Or Less To Taste
  • 2 whole Grilled Chicken Breasts, Shredded In A Large Bowl
  • 8 whole Whole-wheat Tortillas
  • ½ cups Grated Muenster Cheese
  • Your Favorite Enchilada Toppings, For Serving (Salsa, Sour Cream, Chopped Fresh Cilantro, Etc.)

Preparation Instructions

Lightly spray the bottom of a 13×9 baking dish and set aside. Preheat your oven to 400 F.

In a large skillet over medium heat add the two tablespoons of olive oil.

Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.

Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.

Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.

Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.

Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.

Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.

Bake, uncovered, in your preheated 400 F oven for 15 minutes or until the cheese has melted and bubbly.

Serve two per person topped with a dollop of sour cream, your favorite hot sauce and torn cilantro. Other delicious toppings like sliced olives, salsa, green onions and pickled jalapenos would be fantastic too!

Enjoy!

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

28 Comments

Comments are closed for this recipe.

Anna on 1.9.2013

I have never made or even eaten enchiladas, but when we invited a few friends over for dinner this week, I immediately thought about making enchiladas. I made these and used the shredded chicken from your crockpot beer chicken (which is made at least once a month). They turned out fantastic! Thanks for my first enchilada experience.

Allison on 12.17.2012

These are delicious! They taste really gourmet. Much more special than any takeout enchilada I’ve ever tried. I made a double batch to accommodate my large, multi-grain tortillas. I really like how textured the sauce was. I think it added something just right to the recipe. I could dip chips in this sauce and be a happy camper! Thanks for posting. This is going into regular rotation. Next time I’ve got company, you better believe this recipe will be making an appearance. Love it!

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rlhoyt on 11.1.2012

Made these last weekend and the whole family loved them. I used just a mixed shredded cheese – but everything else the same. They were great leftover also. This recipe is a keeper.

Margaret Echols on 10.30.2012

Is there another kind of cheese that would work as well? I’m not familiar with muenster.

Diana Barrios Trevino on 10.29.2012

Great recipe! I have an easy tip for softening corn tortillas. Heat a non-stick skillet, wet the tortillas by running them through water and then steam them on the skillet. Fill with your favorite filling and then roll them up and place them seam side down in your dish. Your enchiladas will be perfect!!!