May 1, 2014

Sarah’s Lightened Up Enchiladas

enchiladas

I am a little sad these days because my dear neighbor, Sarah, has moved to Pennsylvania! {Sniff!} The community we live in is very transient, but it always hard to say good-bye to a friend, especially since we just settled into a new house for a while. One of my favorite things about our old neighbors is that we used to lend a hand to each other whenever we could. For example, when we moved last fall Sarah made dinner for us for our first night in our new house. It was such a thoughtful gesture. Instead of blah take-out, we got a home cooked meal of enchiladas, Mexican rice, and salad. Talk about the epitome of a good friend.

Luckily, before she left Sarah shared her recipe for her delicious enchiladas. Turns out they were from a Cooking Light recipe from many years ago. She’s adapted it over time and it has become her husband’s favorite meal. I don’t blame him, it is quickly becoming mine, too.

I’ve been making these for a while and am finally posting them in honor of upcoming Cinco de Mayo. If you need an easy family dinner for Monday, or just any day of the week, this is the one for you. You can pair it with Green Rice and Tex-Mex Guacamole for the full meal experience. Or, just serving with Mexican rice and a salad and you’re good.

Sarah’s Lightened-Up Enchiladas

Ingredients

  • 2 ½ cups shredded cooked chicken breast
  • 1 cup salsa (use the heat you prefer, I used medium heat)
  • 1 small yellow onion, finely chopped
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground oregano
  • 6 10-inch flour tortillas
  • ¾ cup shredded Mexican cheese blend
  • 1 cup low-sodium chicken broth
  • 2 teaspoons chicken bouillon
  • ½ cup cream
  • ¼ cup all-purpose flour
  • 1 can (4 oz) chopped green chiles

Instructions

  1. Preheat the oven to 425 degrees F. Lightly grease a 9x13 baking dish. Set aside.
  2. In a large skillet simmer the chicken, salsa, onion, cumin, and oregano until cooked and most liquid has evaporated.
  3. Place ½ cup of the chicken mixture down center of each tortilla and top it with 2 teaspoons cheese. Fold sides and ends over and roll up and place seam side down in the prepared dish. Bake for 15 minutes, or until lightly browned.
  4. Meanwhile, in a small saucepan, heat the broth and bouillon. Whisk the flour and cream until smoot;: stir into broth.
  5. Bring the broth to a boil and stir for about 2 to 3 minutes, or until thickened. Stir in chiles and heat through.
  6. Set the baked enchiladas on the table and pour the sauce over the enchiladas, covering completely. Serve immediately.
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