Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 1/2 pounds skinless, boneless chicken breast halves; 2 teaspoons olive oil; 2 cups chopped onion; 1/2 cup water; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1 (4-ounce) can chopped green chiles, drained; 1 (8-ounce) tub light cream cheese; Cooking spray; 12 (6-inch) corn tortillas {Check for Gluten}; 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese; Chopped green onions (optional); Chopped fresh cilantro (optional)

16 ingredients

7 steps

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves
2 teaspoons olive oil
2 cups chopped onion
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4-ounce) can chopped green chiles, drained
1 (8-ounce) tub light cream cheese
Cooking spray
12 (6-inch) corn tortillas {Check for Gluten}
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Chopped green onions (optional)
Chopped fresh cilantro (optional)

Directions

1

Preheat oven to 350°.
2

Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.
3

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender. Add half of onion to chicken. Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.
4

Add 1/2 cup tomato mixture and cream cheese to chicken mixture. Spread 1/2 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray; return remaining tomato mixture to pan. Heat over low heat until warm; keep warm.
5

Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides. Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish. Sprinkle enchiladas with cheddar cheese.
6

Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Garnish with green onions and cilantro, if desired.
7

These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeno peppers for a bit more spice. -Peggy Christoffer