Easy Enchiladas

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My love of Mexican cuisine goes back to childhood at my favorite restaurant in our small town.  I was incredibly disappointed to learn queso dip outside of the southeast is different and not the white melty goodness I came to know and love. These days, I usually stick with making Mexican cuisine at home, so that I can make it a bit healthier. These easy enchiladas start with a crock-pot chicken base that can be swapped out for a shredded rotisserie chicken if you don’t plan ahead for the crock-pot.

Pro tips to make this recipe easy:

  • If using a rotisserie chicken, start the recipe by mixing the taco seasoning with the chicken broth and simmer over medium heat. Once the liquid is reduced, mix 1/4 cup of enchilada sauce and chopped green chiles with the chicken.
  • Use pre-made enchilada sauce. I prefer Trader Joe’s or Frontera.
  • Shred your crock-pot chicken with a hand mixer! If you are still using two forks, your life will be forever changed.
  • Cut your scallions with kitchen scissors, multiple stems at a time!

Easy Enchiladas

By: Katherine Tinsley
Ingredients
  • 1.5 lbs (2-3) chicken breasts
  • 1 package low sodium taco seasoning
  • 2/3 cup chicken broth
  • 4.5 oz can chopped green chiles
  • 16 oz Enchilada sauce — I prefer Trader Joe's or Frontera
  • 6 low carb tortilla wraps — I prefer Joseph's
  • 1 cup reduced fat shredded Mexican cheese — I prefer Sargento
  • scallions for garnish
Directions
Step 1
If you’re using the rotisserie chicken, start at step 3 (see pro tips above). Spray crock-pot with olive oil. Add chicken breasts to crock pot in a layer on the bottom. Mix the taco seasoning and chicken broth and pour over layer of chicken.
Step 2
Cover and set crock-pot on low for 8 hours or high for 4 hours.
Step 3
Shred chicken (see pro tips above) and mix 1/4 cup of enchilada sauce and chopped green chiles with the chicken.
Step 4
Preheat oven to 350°F and prep a 9×13 casserole pan with spray olive oil and 1-2 tbsp of the enchilada sauce spread across the bottom.
Step 5
To assemble enchiladas, spoon approximately 1/6 of the chicken mixture on to the half of one tortilla. Roll the tortilla by tucking the sides in, while rolling the mixture upward. Place seam side down in casserole pan. Repeat x5.
Step 6
Pour the remaining enchilada sauce on top of the folded tortillas in the casserole pan.
Step 7
Sprinkle the cheese on top of the enchiladas and add cut scallions (see pro tips above).
Step 8
Bake for 20-25 minutes until the cheese is melted. Enjoy!

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