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
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. :)
ReplyDeleteLinda, all my recipes are light on salt!
DeleteI like the idea of layering them like this since rolling them is a pain.
ReplyDeleteExactly! And no matter if you roll or layer you still need a fork!
DeleteOoooh, 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.
ReplyDeleteIt is super fast and easy!
DeleteThis sounds like such a great idea. I love short-cuts like this, Denise!
ReplyDeleteNeat to eat! (Couldn't resist the rhyme.)
ReplyDeleteA clever trick and tasty, too.