The first step to making chicken enchiladas is to take your can of condensed cream soup and the jar of processed cheese and give them to a food bank. Better yet? Don’t even buy that stuff. We’re going to make good chicken enchiladas.
If you are eating gluten-free, or cooking for someone who is, pay attention to the labels on the tortillas and enchilada sauce even if you’ve bought them before. Don’t be a victim of cost cutting formula changes.
Poach boneless, skinless chicken in broth. Spice it up with cumin and chili powder. Skim off the floaty bits once in a while. This takes 8-10 minutes, depending on how thick the chicken is.
Once the chicken is cooked through – remove it to a bowl and thicken the broth with cornstarch until it has a gravy-like consistency. Shred or chop the chicken, add the thickened broth and taste for seasoning. Wrap the tortillas in a damp kitchen towel and microwave for 1 minute.
Grease a 9 x 13 baking dish, then put a thin layer of enchilada sauce in the bottom.
Now things get messy. Pour the rest of the enchilada sauce into a shallow bowl the will comfortably fit your 6” tortilla. Take off rings, watches, and roll up your sleeves. Dip a tortilla in the sauce, let the excess sauce drip back into the bowl. Hold the tortilla in your palm and scoop some of the filling in a line down the center. Fold in the sides (not the ends) and place seam side down on the dish. Pour the rest of the sauce all over. Cover with cheese. Bake until hot and bubbly.
Swoon…
Add Classic Chicken Enchiladas to your meal plan this week! They aren’t exactly low calorie, so if you’re watching your diet skip the sides of rice and beans and add a steamed vegetable or green salad.
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