Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
What Are Enchiladas?
Enchiladas are a traditional Mexican food that, in its earliest form, was recognized as simply a tortilla smothered in chili sauce. The definition of an enchilada has grown to encompass new variations on that theme with tortillas rolled around fillings that include cheese, veggies and/or meat. Depending on their region of origin, they can be made with flour or corn tortillas, smothered in a variety of sauces from red enchilada sauce to green chili sauce and are often topped and baked with cheese.
How to Make Enchiladas Quickly
From making the filling and sauce to rolling the tortillas, enchiladas can be a time-intensive recipe—but with a few handy shortcuts, you can make enchiladas on any busy weeknight. Here, we call for cooked chicken, which is a great way to use up leftovers. You could also substitute rotisserie chicken or a quick-cooking ground meat or plant-based protein. Opting for veggies that take minimal prep work and cooking time like zucchini or summer squash and adding canned beans to the filling can speed up the process. And using store-bought sauce in place of homemade can help bring everything together quickly.
How to Warm Up Tortillas
To heat the tortillas in the microwave, place four tortillas at a time on a microwave-safe plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warm. Repeat with remaining tortillas.
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1 ½cupschopped zucchini1 ½cupschopped yellow squash½cupchopped yellow onion1teaspoonminced garlic1 ½cupsshredded, cooked chicken breast (about 4 1/2 oz.)½cupshredded, cooked chicken thigh (about 1 1/2 oz.)⅝teaspoonkosher salt½teaspoonblack pepper4ouncesMonterey Jack cheese, shredded (about 1 cup), divided8(6 inch)corn tortillasCooking spray½cupbottled salsa verdeFresh cilantro leaves
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1 ½cupschopped zucchini
1 ½cupschopped yellow squash
½cupchopped yellow onion
1teaspoonminced garlic
1 ½cupsshredded, cooked chicken breast (about 4 1/2 oz.)
½cupshredded, cooked chicken thigh (about 1 1/2 oz.)
⅝teaspoonkosher salt
½teaspoonblack pepper
4ouncesMonterey Jack cheese, shredded (about 1 cup), divided
8(6 inch)corn tortillas
Cooking spray
½cupbottled salsa verde
Fresh cilantro leaves
DirectionsPreheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in the center of each tortilla; fold tortilla around filling, and place, seam-side down, in a lightly greased (with cooking spray) 11 x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.Jennifer CauseyOriginally appeared: Cooking Light 400 Calorie Recipes
Directions
Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in the center of each tortilla; fold tortilla around filling, and place, seam-side down, in a lightly greased (with cooking spray) 11 x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.Jennifer Causey
Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. Add zucchini, squash and onion, and cook, stirring often, until vegetables are tender and just beginning to brown, about 10 minutes. Add garlic, and cook 1 more minute. Add chicken, salt, pepper and 3/4 cup of the cheese; stir to combine. Cook until hot and cheese melts, about 1 minute. Remove from heat, and cover to keep warm.
Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in the center of each tortilla; fold tortilla around filling, and place, seam-side down, in a lightly greased (with cooking spray) 11 x 7-inch (or a 2-quart) broiler-safe baking dish. Pour salsa over enchiladas, and sprinkle with remaining 1/4 cup cheese. Broil in preheated oven until hot and bubbly, about 1 1/2 minutes. Garnish with cilantro.
Jennifer Causey
Originally appeared: Cooking Light 400 Calorie Recipes
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Nutrition Facts(per serving)393Calories18gFat37gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
