After living for several years in Texas, I developed a love for all things Tex-Mex. Enchiladas are one of my favorite foods, but I discovered that it’s very hard to find them made correctly outside of Texas. After missing them for long enough, I learned to make them myself. This is a combination of several recipes I’ve found, made slightly healthier by using reduced fat ingredients and chicken broth instead of oil to soften the tortillas. Use of a rotisserie chicken also makes it easier, but you’re welcome to substitute any kind of chicken you’d like.
Everything can be prepared the day before, and this freezes well and makes delicious leftovers. I like to serve it with guacamole and mexican rice.
Ingredients:
- 1 rotisserie chicken
- 1 can tomato sauce
- 1/4 cup diced onions
- 1 can cream of chicken soup (can use FF)
- 16 oz sour cream (can use RF)
- 4 oz can diced green chiles
- 16-24 corn tortillas (depending on whether your tortillas come in packages of 8, 10, or 12)
- 1 can chicken broth (can use FF)
- 2 cups cheddar or mexican blend shredded cheese (can use RF)
- Bunch of cilantro or red onions (optional)
Directions
1. Pick chicken from the bones and chop. Mix with tomato sauce and onions, and set aside.
2. Mix together sour cream, cream of chicken soup, and diced green chiles and set aside.
3. In a small pan, heat chicken broth until boiling. Dip tortilla in broth until softened (about 10 seconds). Add about 2 tbsp of chicken mixture into tortilla and roll up, then place into a greased 9×13 glass casserole dish. Repeat for all tortillas.
4. Cover enchiladas with sour cream sauce then cheese.
5. Cover pan with aluminum foil and cook at 350 degrees for about 30 minutes.
6. Garnish with cilantro and onions, and enjoy!
