Recipes
Return to previous pageChicken Enchiladas
(5 ratings)
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hours, 0 minutes
- Servings: 8
Ingredients
- 1 pound boneless, skinless chicken breast
- cooking spray
- 1/2 chopped onion
- 1 7-ounce can chopped green chiles
- 1 package low-sodium taco seasoning
- 1 cup water
- 2 cups 1% cottage cheese
- 2 cups shredded low-fat cheddar cheese
- 1/2 cup fat-free sour cream
- 1 4-ounce can jalapeño peppers, diced, optional
- salt, to taste
- ground black pepper, to taste
- 16 corn tortillas-6"
- 1 10-ounce can red enchilada sauce
Instructions
- Preheat the oven to 350°F.
- Over high heat, bring a medium saucepan of cold water to a boil. Add salt to taste and the chicken and simmer over medium-high heat until no longer pink inside, about 8 to 10 minutes. Transfer the chicken to a cutting board and shred the chicken using 2 forks. Discard the cooking water.
- Spray a large skillet with nonstick cooking spray and warm over medium-high heat. Add the shredded chicken, green chili peppers and onion and cook for 5 minutes. Add the taco seasoning and water. Simmer, stirring occasionally, until the mixture has thickened, about 7 minutes. Remove the pot from the heat.
- Stir in the cottage cheese, 1 cup of the cheddar, sour cream and jalapeño peppers (if using) and season with salt and pepper to taste.
- Spray a 9 X 13-inch baking dish with nonstick cooking spray.
- Wrap the tortillas in a paper towel and heat in the microwave until soft, about 30 seconds. Working with one tortilla at a time (keep the others wrapped), place 1/4 cup of the filling in the center and roll up the tortilla. Place seam side down in the baking dish and repeat with the remaining tortillas, making 2 rows of 8.
- Top the rolled tortillas with any remaining filling. Pour the enchilada sauce over the tortillas and top with the remaining 1 cup cheddar.
- Bake until the cheese has melted and the enchiladas start to bubble, about 25-30 minutes. Let stand for 10 minutes. Makes 8 servings (2 tortillas each).
Tips
- Go ahead and have some fun with this one -- add as many K0 jalapeños as you would like for some extra heat.
- If you can't find low-fat cheese, substitute with 6 ounces of reduced fat cheese.
Client Comments
- the saucy chef
- 8/17/2010
- I've made this dish several times now, and to avoid the filling being too runny, I used dry curd cottage cheese. And, I needed to cans of sauce instead of one. I'm a personal chef and these were a big hit with my clients!! and me...
- Lori Wells
- 6/23/2010
- My family loved this one...they are asking for more!
- Michael
- 2/28/2010
- Great Recipe! Very delicious!
- Kim
- 2/23/2010
- These are excellent. I topped them with shredded lettuce! Very filling!!
- Mary
- 2/22/2010
- I misread recipe and grabbed ground chicken. Tasted great and hopefully doesn't change the K count
- Bri
- 2/9/2010
- I would agree to cut down on 1/2 the water so the filling isn't so runny. Also, heating the tortillas in a small pan makes them easier to work with.
- Alex J!
- 2/2/2010
- This recipe is delic!!! Not bland(don't add the jalepenos if you don't like it hott) and tastes just like what you would order out. Love this one :)
- Mike C.
- 1/13/2010
- This is one of my favorite dinner recipes! It's cheap, easy, delicious, and tastes good reheated. I've made it a ton of times and never gotten sick of it!
- Chris
- 10/26/2009
- Great Recipe!!!!
- Jay "ChefJay" Holzworth
- 5/11/2009
- OMGGGosh!! Ok am I excited about this? Well yes!!! I did "play" with the recipe but very little. I added chopped cilantro on top for a finishing touch/flavor. And for working with the corn tortillas, I found after microwaving them in paper towels...didnt work well for me. So....I went back to "old school" techniques. I grabbed a non-stick skillet, sprayed a marginal amount of Pam spray into the pan, dropped the tortilla into the pan, then applied another "layer" of spray on top. The burner was set to about med/high and the tortilla has to be flipped very quickly (10-15 secs). I transferred them to paper towels then while stacking them 2-3 tortillas per towel. Rinse and repeat ~ You might think that its an overkill of spray but actually I dont believe it is. The tortillas roll MUCH easier and dont crack and split up. Flavor wise...I was really impressed and would def advise ALL to try this knockout recipe!!! Two-thumbs up!!!
- Julie
- 3/23/2009
- Easily my favorite recipe on this site! ! Excellent for potlucks & left-overs... My only advice is: 1. If the tortillas crack - re-heat them. They won't crack if they're hot enough. 2. Make sure the whole top surface is covered w/sauce - otherwise it's too crispy. Enjoy!!!
- Quyen
- 1/21/2009
- I used chicken stock instead of water to give extra flavor. Poach the chicken in stock and half of taco seasoning and save the stock to use as the water in the later part of the directions. Adds tons of flavor!
- Roy
- 12/11/2008
- Enchiladas were very good and easy to make. I would cut back to 1/2 cup of water to keep them less runny.
- GloriB
- 11/10/2008
- I add chopped, fresh cilantro to the mix and serve with a side of fresh K0 salsa. Delish!
- Jennifer
- 6/21/2008
- Always a crowd pleaser - great dish to serve to company (as long as they like spicy food)
- Laurie
- 3/19/2008
- Outstanding!