The Very Best Weeknight Chicken Enchiladas

I’m going to tell you a not so big secret. I love mexican food! I mean love as in hearts in my eyes, swoon when I smell it, think about it when I should be doing other things, want to marry it kind of L-O-V-E! For years I had it every Friday night. Same place, same great friends, a fun weekly ritual where winding down after a long week was a welcome transition into the weekend. However, last year our friends moved 1,500 miles away, but that’s a story for later. I’m not bitter. I got to keep the mexican food!

I’m a firm believer in making the things you like to eat work for you, finding a way to have them in your food plan. Where there’s a will, there’s a way! It’s true and very doable. For example, one of my very favorite mexican dishes to fix at home is Chicken Enchiladas. In my humble opinion, these are better than any restaurant version. My Very Best Weeknight Chicken Enchiladas are packed full of protein and super tasty all while being what I consider a very macro-efficient meal.

This dish is easy to put together during the busy week because you’re likely to already have these items on hand. But, even if you don’t they’re a quick pick up at the grocery store! You can whip this together and put in your oven in as little as 15 minutes, ready in another 30, and tastes like you slaved away all day! Many people have shredded chicken on hand for meals during the week or pick it up at the store but I like to boil my own. That way I control how much salt is added to the water and then I have all the yummy chicken stock to cook with later. Canned or boxed broth does not hold a candle to the real deal, made by you in your kitchen. I’m not above using store bought cooked chicken so when I need to I do. Sprouts “Just Chicken” is my go to when I’m in a time crunch.

Here’s what you’ll need: shredded chicken, flour tortillas, enchilada sauce, salsa, green onion and reduced fat extra sharp cheddar cheese. I found these flour tortillas at Von’s that are 55 less calories than the national brand. Check your labels. It’s 85 calories for the soft taco size and still very tasty. You can absolutely use a store bought can of enchilada sauce, and it will still taste great. I use my own homemade sauce. In my opinion its bomb dot com. Try it. I feel like it’s my duty to inform you when you really should do something!

What Are We Waiting For?

Let’s build these yummy enchiladas! Preheat your over to 350 degrees. Generously grease a 9″ x 13″ casserole dish then grab a tortilla (I usually put them in the microwave for 30 seconds to soften first). Mix shredded chicken and salsa together, then place about 2 ounces of mixture down the center and roll up. That’s it…roll it up and place it in your casserole dish. Repeat until its full of enchiladas (mine fits 8). Pour enchilada sauce down center of enchiladas. Spread shredded cheese on top and sprinkle with diced green onion. Bake for 30 minutes, then remove from oven. Garnish with optional sour cream and guacamole. Serve with rice, beans or a salad. Don’t forget to log those items additionally. They’re not reflected in the recipe and macro information below. Enjoy!

Perfect and easy for any night of the week….

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Print Recipe
The Very Best Weeknight Chicken Enchiladas
The Very Best Weeknight Chicken Enchiladas are better than any restaurant version! Packed full of protein, super tasty all while being a very macro-efficient meal. 309 Calories 28P/25C/9F per enchilada.
Course Dinner
Cuisine Mexican
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 45 Minutes
Servings
Enchiladas
Ingredients
Enchilada Sauce
Chicken Enchiladas
Course Dinner
Cuisine Mexican
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 45 Minutes
Servings
Enchiladas
Ingredients
Enchilada Sauce
Chicken Enchiladas
Instructions
Enchilada Sauce
  1. Add oil and flour to a saucepan and stir over medium heat. Expect it to clump up but we'll fix that.
  2. Add tomato paste and wisk together breaking up any clumps.
  3. Add about 2 cups of chicken stock and continue wisking.
  4. Stir in chili powder, cumin and salt, then add the remainder of chicken stock.
  5. Continue stiring over medium heat until bubbles form and then lower heat to simmer 10 minutes. Remove from heat and serve.
Chicken Enchiladas
  1. Preheat oven to 350 degrees. Generously grease a 13" x 9" casserole dish.
  2. Mix shredded chicken and salsa together.
  3. Add 2 ounces of chicken mixture to the center of a flour tortilla and roll up. Place in baking dish and repeat until full of enchiladas.
  4. Pour enchilada sauce down center of enchiladas.
  5. Spread shredded cheese on top and sprinkle with diced green onion.
  6. Bake in oven for 30 minutes then enjoy!

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