Easy Chicken Enchiladas

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Posted By: MomsDiner
Posted In:  Mexican
Page Views:  2118 views
Preparation Time:  20 minutes
Cooking Time:  30 minutes
Course: main dish
Cusine: north american


By Woman's Day Kitchen from Eating Light | December 28, 2010

Poached chicken breast keeps this dish on the lighter side, but if you’re short on time, substitute rotisserie chicken. You can also assemble the enchiladas a day ahead and refrigerate until you're ready to bake them.

Kosher salt and black pepper

2 6-oz boneless, skinless chicken breasts

1 Tbsp olive oil

1 onion, chopped

1 poblano or green bell pepper, thinly sliced crosswise

1 cup fresh or frozen corn kernels

1/4 cup lowfat sour cream

1/2 cup fresh cilantro, chopped

4 oz Muenster or Jack cheese, shredded (1 cup)

1 cup mild salsa verde (green salsa)

8 6-in. corn tortillas, microwaved on high until pliable


1. Heat oven to 450°F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

3. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.


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