Saucy, cheesy, spicy goodness. That’s all I can say when I think of any type of enchilada dish. Even though I love all types, my favorite is made with the “verde” or green sauce. The sauce is pretty easy to find in most grocery stores too. I usually locate the one I like in the international isle. And make sure you get the BIG can if you like saucy!
One thing I observed about the way that enchiladas are traditionally made throughout the years though, is that the corn tortillas are usually quickly fried in oil to make them a little more pliable and easier to fold. I was almost positive there was a way to achieve the same effect by using a more low-cal approach without noticing a difference in flavor. I found one! So this is how I pay my homage to yet another classic, family-friendly Mexican-style dish that’s pretty darn easy to make after work.
- 12 corn tortillas
- Cooking spray
- 2 cups of shredded, cooked chicken breast (maybe left over from the night before, or if you can manage baking a couple of chicken breasts the same night with salt and pepper for about 40 minutes at 375 degrees)
- 1 32 oz. can of green enchilada sauce
- ¼ cup diced red onion
- 2 cups shredded reduced-fat cheddar cheese
- Shredded lettuce, diced tomatoes, cilantro, diced green onions and sour cream to top.
Preheat your oven to 450 degrees.
First, line two large baking sheets with foil. Then evenly lay out six tortillas on each baking sheet with as little overlap as possible. Spray each tortilla lightly with cooking spray, flip and spray the other sides. Bake the tortillas in the oven a few minutes until they are soft and pliable but NOT crispy (they will only get crispier when you take them out of the oven.) This will give you the ability to easily roll the chicken and cheese inside the tortillas without them breaking or splitting.
Reduce the heat of your oven to 400 degrees.
Pour all of your sauce into a shallow bowl so you can dip each side of the tortillas. Next, line up your cheese, chicken, onions and sauce in an assembly line fashion and grab your largest rectangular baking pan. Spray the bottom and sides of the pan with cooking spray.
To roll the enchiladas, take a tortilla on a cutting board or large plate, coat both sides with sauce, fill it with 2 tablespoons of chicken and a small handful of cheese, spoon about a tablespoon of sauce over the mixture, and sprinkle with onions. Roll by tucking one side of the tortilla over and then under the mixture and continuing to roll into a cylinder. Place the enchilada seam side down in the baking pan. Repeat for all twelve.
Pour the remaining sauce over the whole pan of enchiladas and top with the rest of the cheddar cheese–I like to top with green onions before baking. Bake about 15-20 minutes until bubbly and brown on top. Top with your favorite toppings! Muy delicioso!