Tuesday, 26 February 2013

Lightened-Up Chicken Enchiladas

Remember wayyyyyyy back, when I made these for a party but had too many margaritas got too busy entertaining friends to take pictures of the finished dish? Well, this time I made the dish and photographed it without the margaritas. This arrangement is way more conducive to food photography. It results in much less blurrrr, both in the photographs and the head.

Lightened-Up Chicken Enchiladas
from Tasty Kitchen
Serves 4

Cooking oil spray
2 tablespoons olive oil
1 small brown onion, finely diced
1/2 red capsicum, diced small
1/2 yellow capsicum, diced small
2 clovesgarlic, peeled and minced
1/4 cups plain flour
1 teaspoon cumin
1 tablespoon minced chipotle peppers in adobo sauce
1 1/2 cup low salt chicken stock
1/4 cup water
1 tablespoon adobo sauce
1 teaspoons sea salt flakes
Pinch freshly ground black pepper
4 chicken breast fillets, char-grilled and shredded
12 wholemeal flour tortillas
1/2 cup grated cheese (I used a mix of Red Leicester and Manchego)
To serve: salsa, sour cream, chopped coriander, pickled jalapenos, hot sauce, finely chopped spring onions... 

Lightly spray the bottom of a 33 x 22 cm baking dish with the cooking oil spray and set aside. Preheat your oven to 200 degrees C.

In a large frying pan over medium heat add the two tablespoons of olive oil.

Add diced onion and capsicums and cook, stirring occasionally, until the onions are translucent and the capsicums are soft, about 5 minutes.

Add in the minced garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

Whisk in the broth and water. Add in the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with salt and pepper, taste and adjust seasonings.

Put the shredded grilled chicken in a bowl. Add a cup of the “enchilada sauce” to the shredded chicken.

Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan.

Wrap the 12 tortillas in a damp paper towel and microwave for one minute.

Spoon a little of the chicken mixture down the center of each tortilla, then tuck and roll each tortilla and place it seam side down into the baking dish.

Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated  cheese.

Bake, uncovered for 15 minutes, or until the cheese has melted and bubbly.

Serve with all your favourite enchilada toppings (surely the best part of eating enchiladas).


  1. I really like it, it's really different from what I usually see with enchiladas. I would give it a try without a doubt :)

  2. Can I come over for a party when you make these again?!

  3. Hey Gabrielle. I know what you mean. These enchiladas are quite different from the cheesy, cream-sauce-based ones. It's a really nice change and much lighter. Plus, you can always add some sour cream and MORE CHEESE at the end.

  4. Hey Little Kitchie. I can just imagine us hanging out, eating enchiladas - how fun would that be?

  5. Love enchiladas and am definitely going to try this out. I honestly think that if I could enjoy Mexican for breakfast, lunch and dinner I would. This looks amazing.

  6. Jennifer thanks for joining the fiesta over at Carole's Chatter. Cheers

    PS it's great that you have been visiting some of the other links and commenting. Thanks

  7. Thanks Jessica. If you ever decide to have Mexican for breakfast, lunch and dinner, invite me over would you?

  8. Thanks Carole. Some very talented bloggers link their recipes to your blog. Thanks again for the invite.

  9. I've never come across enchilada sauce made with bell peppers. What a cool idea, I love it!

  10. Thanks for stopping by Lidi. It's an unusual recipe, but it really works.