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Prep Time:
25m
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Cook Time:
25m
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Total Time:
50m
Ingredients
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 c canned tomato sauce
- 1/3 c chicken broth
- 3 c shredded chicken (you can either cook 2 breasts or use a store-bought rotisserie chicken)
- 1/4 c cilantro, chopped plus more for topping
- 1 tsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 pkg whole wheat flour tortillas, I use 6-8 on how large they are
- 2 can HATCH red enchilada sauce
- 1 c shredded reduced fat Mexican cheese blend
- greek yogurt, optional for topping (could also use sour cream)
Instructions
- Preheat your oven to 400 degrees.
- Sauté the onions in 2 teaspoon of avocado oil over medium heat for 5-8 minutes. When they are slightly tender, add in the minced garlic. Cook for another 2 minutes. Add the spices to the onion mixture and let them cook for another 2 minutes to toast. Next, add in the tomato sauce, chicken broth and shredded chicken. Season the mixture with salt and pepper. Cook the chicken mixture for another 5-8 minutes to marry all the flavors. Add in the chopped cilantro and let cook for another 2 minutes. Taste the filling to make sure it is well seasoned before moving on.
- Pour about 1/2 can of enchilada sauce on a plate. Take a tortilla and soak it on both sides in the plate then fill it with about 1/4 cup of the chicken mixture. Roll the filled tortilla into an enchilada.
- Pour some of the enchilada sauce on the bottom of the baking dish to keep the tortillas from sticking. Place the rolled enchilada in the baking dish and continue to roll them until the dish is full.
- Top the enchiladas with the rest of the sauce- there should be about 1 1/2 to 2 cups left. Top the sauce with all of the shredded cheese. Cover the baking dish with foil and bake for 20-28 minutes. The cheese will be melted and the sauce will be bubbling when it is done.
- Before serving, I like to dot the top with spoonfuls of the yogurt and sprinkle with chopped cilantro. Enjoy!
