I have yet to meet someone who doesn’t like Mexican food. I mean, you may not like every taco, burrito, or taquito that comes your way, BUT there’s always something you’ll eat even if it’s a dang cheese quesadilla or some guac and chips.
That being said, I love Mexican food. I love the cheesiness. I love the crunchy chips. I LOVE me some guacamole. And let’s not forget about the margaritas! Nom nom nom. But, really, how can we afford all those dang calories that come from that yummy goodness? The answer: well, we can. Sort of. Everything in moderation.
The even better news is that these here chicken enchiladas, pictured, taste just as naughty as the ones you’d get at your local Mexican joint, but with a TON less calories and guilt. I can’t take credit for creating this delicious recipe, though. Celebrity Food Network chef Tyler Florence designed the recipe and, man, that guy knows what he’s doing! The flavors are just so stinken good!
Now, I will say, this is not the quickest meal to make so if you’re looking for something fast and easy, this is not it. BUT, I did make these and freeze half of the filling to make more enchiladas and they were just as good having been frozen! So you can totally make it ahead of time.
Here’s the recipe, below, plus how I count it on the 21 Day Fix meal plan! Enjoy!
8 servings, 16 enchiladas total
INGREDIENTS
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
DIRECTIONS
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.
- Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
21 Day Fix container breakdown:
1 red, 1 yellow, 1/2 blue
Recipe courtesy of Tyler Florence and the Food Network.