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  • Published Dated: January 12, 2014
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Enchiladas.jpg

 

 

 

 

 

I add vegetables where I can in recipes like this, mostly for my kids who are great eaters but can be a bit particular about some vegetable textures. Thus, for this recipe I puree up the onion in the food processor and add in what veggies I have on hand, even in the form of salsa, to add in nutrition.

Ingredients:

  • •  8-10 fresh uncooked tortillas
  • •  1/2 medium onion, chopped
  • •  2 tsp garlic, finely minced
  • •  1 cup organic, low-sodium chicken broth
  • •  1 cup Pacific Organic Roasted Red Pepper and Tomato Soup (Option: another cup of broth)
  • •  3 Tbsp flour
  • •  1/2 tsp cumin
  • •  Ground black pepper, to taste
  • •  1/2 cup plain Greek yogurt
  • •  2 cups shredded cooked chicken breast
  • •  1 cup corn, Southwest style with peppers
  • •  1/2-1 cup 2% Mexican cheese blend
  • •  1 can (4.5-oz) chopped green chiles
  • •  1/4 cup chopped fresh cilantro
  • •  1 medium tomato, chopped
  • •  Scallions
  • •  Salsa, if desired

Directions:

  1. Preheat the oven to 350° F.  Warm a skillet (cast iron is perfect) over medium heat.  Cook each fresh tortilla 30-60 seconds until lightly golden.  Set the tortillas aside on a plate.
  2. Spray the skillet lightly with cooking spray and add the onion and garlic, cooking until tender.
  3. In a medium bowl stir broth, soup, flour, cumin and pepper with a wire whisk until well-blended. Slowly add the the hot mixture into the skillet, and stir the mixture frequently until it boils and thickens slightly.  Remove it from the heat and stir in sour cream until well blended.  Place 1 cup of the sauce in the bottom of a large (13×9-inch) baking dish.
  4. In another bowl combine the shredded chicken, rinsed corn, the chiles, and fresh cilantro.
  5. Down the center of each tortilla spoon about 1/4-1/3 cup of the chicken mixture and a few spoonfuls of the sauce.  Roll up each tortilla and place in the baking dish, seam side down.  Top enchiladas with the remaining sauce and sprinkle cheese on top.
  6. Cover the dish with aluminum foil and cook in the preheated oven for 25-30 minutes.  Remove the aluminum foil and cook for another five minutes.
  7. Serve with tomato, scallions and salsa.
 

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