You know you want this for dinner tonight.
I’ve made many different versions on chicken enchiladas. All are great, but this one tastes the most like it came from a Mexican restaurant.
Now that you’ve decided what you want for dinner tonight, here’s how to make it happen:
- 1 pound boneless, skinless chicken breast
- 16-20 corn tortillas (the small ones)
- 2 tablespoons of olive oil
- 1/2 of chopped onion
- 1 tablespoon of garlic powder
- 1 cup of salsa or enchilada sauce (I used salsa because I didn’t have enchilada sauce.)
- 2 cups of shredded cheese (I used 1 cup of cheddar and 1 cup of Monterrey jack.)
- 1 can green chilies
- 1 can diced tomatoes
- 1 tablespoon of cumin
- 1/2 cup of corn (optional)
- 3 tablespoons of butter
- 1 tablespoon of corn starch
- 3 tablespoons of whole wheat flour
- 1 cup chicken broth
- 1 cup plain greek yogurt
Pre-heat the oven to 350 degrees.
Heat 2 tablespoons of olive oil in a pan on the stove. Dice the chicken. When the oil is hot, cook the chicken, 1/2 cup of onion, and 1 tablespoon of garlic powder.
While the chicken cooks, mix together 1 cup of cheese, 1 can of diced tomatoes, 1/2 cup of corn, 1 can of green chilies, 1 tablespoon of cumin, and 1 cup of salsa or enchilada sauce.
Add the chicken and onions to the mixture when it is completely cooked.
Layer half of the corn tortillas in a greased 9×13 baking dish. I put the dish with the layer of tortillas under the broiler until they were just slightly brown on both sides. I feel like my mom would probably tell me NOT to put a glass baking dish under the broiler…but she wasn’t there…oops. 🙂
Spread the chicken mixture on top of the toasted tortillas.
Cover the mixture with another layer of tortillas. I didn’t toast these. I figured they would cook enough. They did.
Ok, now it’s time for the magic. Melt the 3 tablespoons of butter in a sauce pan (Yes, I used butter. It will be ok!). Add 1 tablespoon of corn starch after the butter melts. Whisk around for a minute. Add 3 tablespoons of whole wheat flour. This makes a kind of paste. Add 1 cup of chicken broth to the sauce pan. Stir until thick. Take the sauce pan off the heat and add 1 cup of Greek Yogurt. Stir until combined.
Pour the sauce over the top layer of tortillas. It should completely cover them and drop down under the tortillas a bit. Sprinkle the remaining cup of cheese over the sauce.
Put the dish in the oven for 25 minutes.
I got so excited to eat this, I forgot to take a picture of the finished product. It’s already been partially devoured at this point.
I chose to serve mine over a bed of shredded lettuce and a scoop of quinoa that I cooked by following the directions on the package.
This dish is seriously good–probably one of my favorites. As far as calories go, it’s really not that bad. To reduce calories, reduce the cheese. That’s really all you would need to do.
As with almost all my recipes, you can add anything you want. Next time, I might try some black beans in the chicken mixture. You could also put the mixture into individual tortillas and roll them up in the baking dish.
Just whatever you do, DO NOT mess with the sauce. Ever.