I love Mexican food, especially enchiladas. Many chicken enchilada recipes require cream of chicken soup. I LOVE these creamy recipes, but not everyone does, so here is a chicken enchilada recipe that is slightly healthier than your typical cream of chicken and cheese enchilada.
Notice I said this is a slightly healthier recipe – it’s time to fry! If you’ve never fried a tortilla before it is very simple.
- 3/4 cup chopped onion
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 1 cup Rotel tomatoes
- 1 teaspoon cilantro
- 2 1/2 cups chopped chicken
- shredded Monterey Jack cheese at least 2 cups
- 16 oz can enchilada sauce
- 10 corn tortillas
- 1/2 cup oil
- In a sauce pan melt butter. Cook onions over medium heat in melted butter for about 5 minutes.
- Add broth, tomatoes, cilantro, garlic, and chicken. Simmer for 15 minutes.
- While the chicken filling is simmering, fry the tortillas. Take a frying pan or iron skillet (my preference) and fill it with about an inch of oil. Heat the oil until it pops when you flick a drop of water in the skillet. With tongs take the tortilla and drop it into the oil. Fry it for about 20 seconds, turn and fry for another 15 seconds. (Do not overcook or your tortilla will be a chip.)
- Remove the tortilla and let it drain on a paper towel.
- Once your tortillas are fried and the chicken filling has simmered for 15 minutes, it is time to fill and roll the enchiladas.
- Coat the bottom of a 9×13 pan with enchilada sauce, then begin filling and rolling your enchiladas.
- Add some shredded cheese and a bit of enchilada sauce to each tortilla before you roll it.
- Take your rolled enchilada and place it in the pan. Continue until the pan is full or you’ve run out of filling/ tortillas.
- Pour the remaining sauce over the enchiladas and generously sprinkle with shredded cheese. (Don’t skimp on the cheese!)
- Cover with foil and cook for 20 minutes at 350 degrees. Remove the foil for the last 3 minutes of cooking.