Lighter Chicken Enchiladas
Serves: 6
Source: Cook’s Illustrated
Ingredients
- 1 medium onion, chopped fine
- ½ teaspoon vegetable oil
- Salt
- 3 medium cloves garlic, minced or pressed (about 1 tablespoon)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 2 cans (8 ounces each) tomato sauce
- 1 cup water
- 1 pound boneless, skinless chicken breasts, trimmed
- Ground black pepper
- 8 ounces 50% light cheddar cheese, shredded (2 cups)
- 1 can (4 ounces) pickled jalapeños, drained and chopped
- ½ cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- Vegetable cooking spray
- 1 lime, cut into wedges (for serving)
Instructions
- Adjust oven rack to middle position and heat oven to 400°F. Combine onion, oil, and ½ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until onions soften (8–10 minutes).
- Stir in garlic, chili powder, cumin, and sugar; cook until fragrant (about 30 seconds). Stir in tomato sauce and water, bring to a simmer, and cook until slightly thickened (about 5 minutes).
- Nestle chicken into sauce. Reduce heat to low, cover, and cook until chicken reaches 160°F (10–12 minutes). Transfer chicken to a plate to cool. Strain sauce, pressing on onions, and season with salt and pepper.
- Shred chicken, then mix with ½ cup sauce, 1 cup cheese, jalapeños, cilantro, salt, and pepper.
- Warm tortillas in microwave until pliable. Fill each with ⅓ cup chicken mixture, roll tightly, and place seam-side down in a 13×9-inch baking dish.
- Spray tops lightly with cooking spray. Pour 1 cup sauce over enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake 20–25 minutes. Remove foil and bake 5 more minutes until cheese browns. Serve with remaining sauce and lime wedges.
Notes: Finely shred chicken so it doesn’t tear the tortillas. Serve with low-fat sour cream, diced avocado, shredded lettuce, and hot sauce if desired.