Cinco de Mayo! Cinco de Mayo! It’s here- the day many people decide its appropriate to drink tons of margaritas on a work night! (What? I don’t see an issue here). I’m a Mexican food lover, so I’ll take any excuse to eat extra chips and salsa, tacos, guac, flautas, carne asada, carnitas, fajitas, tostadas, refried beans, and of course….enchiladas! The only form of Mexican food I didn’t love was queso dip. However, I have my good friend Allison to thank for converting me a few years back, and these 5 extra pounds I now carry! 🙂 I’m pretty positive I could eat some form of Mexican food everyday. Google apparently thinks I should too, because my predictive Google Now app on my phone lets me know how much traffic there is on the way to our local Mexican restaurant every Friday night. So maybe Allison’s not to blame for those 5 lbs…
My chicken enchilada bake recipe went through such an evolution- I think I’ve made it about 15 times with slight adjustments. It started with canned enchilada sauce, has had many variations on filling, and ended with homemade sauce with just a bit of pepper mixed into the chicken. Honestly, it’s been good every time. Now, an authentic enchilada has a fried tortilla and as a dietitian I sometimes have a hard time with fried food. So, I didn’t go that far, but this recipe will definitely satisfy all! Just a warning- this recipe is a pretty darn messy and time-consuming, but is great for a Sunday dinner with a group and also makes for some great leftovers you won’t regret having for Monday night!
How will you celebrate Cinco de Mayo? Hope everyone has a fun and safe night!
- 1 1/3 lb chicken breast
- Onion powder, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1/4 cup vegetable oil
- 1 1/2 tbsp all purpose flour
- 1/4 cup chili powder
- 2 1/2 cups chicken broth, reduced sodium
- 8 oz can tomato sauce, no salt added
- 8 oz can tomato paste
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 2 tsp granulated sugar
- Salt (or salt substitute), to taste
- 3 oz canned green chilis
- 2 cups shredded colby jack cheese
- 14 6 inch corn tortillas
- Pan spray
- Green onion or fresh cilantro (garnish)
- Season chicken breasts to taste with onion powder, pepper, and garlic powder. Bake at 350 degrees F for approximately 40 minutes or until chicken reaches an internal temperature of 165 degrees F for 15 seconds.
- Allow chicken to cool, then shred into medium mixing bowl.
- While chicken is baking, heat vegetable oil in pot on the stove.
- Stir in flour with wooden spoon. Make sure mixture is smooth.
- Mix in chili powder.
- Stir in chicken broth, tomato paste, and sauce.
- Add cumin, oregano, sugar, and salt.
- Simmer on low stirring continuously until all ingredients are mixed well, about 5-7 min.
- Once sauce is heated and mixed thoroughly, add 1/2-3/4 cup to shredded chicken.
- Mix in 3 oz green chilis and 1/2 cup shredded cheese.
- Spray 9x13 casserole dish.
- Ladle approximately 1/2 cup of sauce onto bottom of dish.
- Spoon a small amount of sauce (approximately 1-2 tbsp) onto 1 tortilla. Spread the sauce using the back of the spoon. Place 1 1/2- 2 oz chicken mixture in tortilla. Roll tortilla and place into baking dish.
- Repeat with each tortilla.
- Top assembled tortillas with a bit more sauce (to taste, may have some leftover).
- Top with remaining shredded cheese.
- Bake for approximately 30 minutes at 350 degrees F or until cheese is melted and dish is heated thoroughly.
- Let cool 15-20 minutes before serving.
- Garnish with fresh cilantro, avocado or sliced green onions!
- Bake chicken the night before- you will be thankful!
- Nutrition Information (per 2 enchiladas)
- Calories: 460, Protein: 33 g, Fat: 23 g, Carbohydrates: 32 g, Fiber: 6 g, Sugar: 7 g, Sodium: 479 mg, Saturated Fat: 8 g