Saturday, May 12, 2018

Quick Chicken Enchiladas #DeniseSwansonAuthor #recipe

Like lasagna, this enchiladas recipe is layered rather than rolled, which is a huge time saver. And let's face it, even if you roll enchiladas, you usually end up eating them with a fork, so why bother? They also are a healthier version and you make a large pan full for very little $$$ Also, if I do say so myself, they are super tasty!



Ingredients
1 lb. skinless, boneless chicken breast
1 cup chopped onion
 1 cup unsalted chicken stock (I use the store brand which tastes the same and is a lot cheaper than the name brands)
 1 tablespoon all-purpose flour
 1 1/2 tablespoons chili powder
 2 teaspoons ground cumin
 3/4 teaspoon garlic powder
 1/2 teaspoon crushed red pepper
 1/4 teaspoon salt
 1 (15-ounce) can unsalted tomato sauce
  1 (15-ounce) can unsalted black beans, rinsed and drained
 8 (6-inch) corn tortillas
 Cooking spray
 3 ounces shredded 4-cheese Mexican blend cheese 
 Chopped tomato (optional)
 Chopped fresh cilantro (optional)
 Plain Greek yogurt (optional)


 
Directions

Season chicken (I use Mrs. Dash salt free chicken seasoning mix) Grill until done and shred.
Preheat broiler to high.


Combine next 9 ingredients (through tomato sauce) in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add grilled, shredded chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.





Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Arrange half of tortillas in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. 
Top with chicken mixture. Arrange the remaining tortillas on top, then cover with reserved sauce and cheese. 










Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. (Optional) Top with tomato and cilantro. Serve with Greek yogurt.

Since my the first book in my new Chef-to-Go series, Tart of Darkness, came out April 3, I've been super busy doing events and other promotional activities so this quick and easy recipe was perfect. It was a lot of work, but Tart of Darkness has had a great kickoff. Everything from a lovely review in ALA-Booklist to being selected by Barnes and Noble for a special week long promo in their Stepladder displays. If you haven't read it yet, I hope you'll grab a copy and give it a try.


If  you enjoy book talk and giveaways, come on over to my Facebook group--Denise Swanson's Mysteries, Romance, and More 

8 comments:

  1. My husband & i are trying to go salt-free so I'm glad to find this recipe for one of my favorites, enchiladas! I'm a dedicated Tex-Mex fan but usually I depend on restaurants for my fix & their food isn't exactly on my salf-free plan. :)

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    1. Linda, all my recipes are light on salt!

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  2. I like the idea of layering them like this since rolling them is a pain.

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    1. Exactly! And no matter if you roll or layer you still need a fork!

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  3. Ooooh, I love enchiladas but have not often made them due to the extra work of rolling. And have never attempted to make my own enchilada sauce. This is so neat, can't wait to serve this to the family.

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  4. This sounds like such a great idea. I love short-cuts like this, Denise!

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  5. Neat to eat! (Couldn't resist the rhyme.)
    A clever trick and tasty, too.

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