When you’re short on time but craving homemade Mexican food, these delicious + healthy enchiladas are an easy option that taste amazing!
Like Baked Macaroni and Cheese, Chicken Crescent Roll Ups, and Tamale Pie, these deconstructed, healthier enchiladas are a family favorite around here!
Delicious corn tortillas topped with chicken, cheese, cilantro and avocado + an easy homemade enchilada sauce that uses just a few simple ingredients! These Chicken Enchiladas are on the menu tonight, and your family and friends are going to LOVE you for it!
I love this recipe for three reasons-
- It tastes so light and healthy compared to the heavily sauced and cheesed enchiladas we are used to getting at restaurants.
- This red sauce is the best sauce that will ever be pureed in your blender. Promise.
- The way that you soften the corn tortillas is brilliant and will help you when you are trying to make any other Mexican dishes with corn tortillas.
Here is the simple recipe –
Light and Healthy Enchiladas
Let us know if you make these enchiladas by leaving us a comment below, or by tagging us on social media!
Light and Healthy Enchiladas
- 2 garlic cloves, peeled
- 1 jalapeño chile, stemmed and cut into quarters with seeds removed
- One 28-ounce can fire roasted tomatoes in juice
- 1 1/2 tablespoons vegetable oil
- 12 corn tortillas
- 1 1/2 cups shredded chicken, 2 or so chicken breasts
- 1/2 cup sour cream
- 1 tablespoon milk
- 1/2 medium white onion, sliced (key ingredient - it HAS to be white!)
- 1 cup Mexican queso fresco cheese
- 1/2 cup chopped cilantro
- 1 avocado sliced into bite-size pieces
- Heat oven to 350º. Start a blender or food processor running and drop in the garlic and jalapeño. Add the tomatoes with their juice and process until smooth.
- Heat the oil in a medium saucepan over medium heat. Add the tomato mixture and cook, stirring almost constantly until the sauce thickens a bit, about seven minutes. Turn to low and continue to simmer for 10 more minutes.
- While the sauce is simmering, prepare your toppings. Break up the cheese, slice your onion, and mix the sour cream with the milk in a small bowl to thin the sour cream a bit.
- Get your tortillas ready. Spray a baking pan with cooking spray. Lay two tortillas in a stack and drizzle the top of the stacks with a few drops of vegetable oil. Spread the oil evenly over both tortillas with your hands. Place the tortillas in the oven and bake until the tortillas are pliable, about 3 minutes.
- Now for the fun part: plating these gorgeous enchiladas. Fold the tortillas into quarters and lay three-four tortillas on an oven-safe plate. Cover in the sauce and then add the chicken and cheese. Return the plate to the oven until the cheese is melted. Remove the plate from the oven and top the enchiladas with cilantro, sour cream, avocado and white onion. Warn your dinner guests that the plate will be hot.