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Killer Chicken Enchiladas

July 14, 2009

These chicken enchiladas rock! This version is packed with nutritious beans and vegetables. I took a picture of all the veggies simmering because it looked so fresh and colorful. You can’t get this at any Mexican restaurant and better yet, these enchiladas are healthy and full of fiber and lean protein. Instead of smothering the enchiladas in sauce and cheese, I used a tiny drizzle of sauce and a sprinkle of light shredded cheese. You don’t need much because the filling is already so flavorful. That is my one pet peeve about eating Mexican food at restaurants, they always pile on the cheese and unnecessary ingredients (sour cream yuck) and it completely masks the flavor of the meat and veggies inside. This dish can also be made vegetarian friendly by simply omitting the chicken. Make these now and let me know what you think! Pop open a bottle of Corona and let the good times roll 🙂

Top with fresh salsa, cilantro, avocado and a squeeze of lime.

Killer Chicken Enchiladas

Makes 6 servings

1 pound shredded boneless chicken breast

1 medium red onion, diced

1 medium red bell pepper, diced

1 zucchini, diced

1/2 can black beans, rinsed

1 cup corn

1/2 chopped black olives

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon taco seasoning

1 teaspoon salt

6 brown rice tortillas

1/4 cup red enchilada sauce

2 tablespoon light shredded cheese

Optional toppings: salsa, avocado, cilantro, lime

Enchilada filling simmering over the stove

Enchilada filling simmering over the stove

Directions

1. Boil chicken breasts in a pot of water until cook through, simmer for 15-20 minutes
2. In a large nonstick skillet over medium-high heat, add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, bell pepper, olives, corn, cumin, taco seasoning, chili powder, and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter 6 tortilla pieces in the pan. Top with the vegetable mixture and roll up into a burrito. Top each enchilada with a little sauce and cheese
4. Bake until the cheese is melted, about 3 minutes more. Top with your favorite toppings and serve with blue corn chips!

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7 Comments leave one →
  1. foodnfit permalink
    July 15, 2009 9:06 pm

    Wow! Those look delish!

  2. August 1, 2009 3:01 pm

    at what step do you put the chicken in? do you shred it? the filling looks divine!

    • andee permalink
      August 1, 2009 5:33 pm

      Actually I poach the chicken breasts in a separate pot of boiling water so it cooks. I never add it to the veggie mixture, not until I’m assembling everything do I shred the chicken and put all the veggie mixture inside the tortilla.

  3. ChrisM permalink
    January 15, 2010 6:48 am

    How do I prepare the tortilla shells? This meal looks fresh.. excited to make it!!

    • andee permalink
      January 15, 2010 7:11 am

      Hi Chis,
      You don’t have to prepare the tortilla. Just use packaged tortilla (try to go for whole wheat if you can) and layer the stuffing inside and wrap it up! Simple and delicious. Enjoy!

  4. ChrisM permalink
    January 15, 2010 7:53 am

    No frying them in oil first?? Really? Cool 😀 thanks Andee 😀

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