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.
Servings Prep Time
8Enchiladas 15 Minutes
Cook Time Passive Time
30Minutes 45Minutes
Servings Prep Time
8Enchiladas 15 Minutes
Cook Time Passive Time
30Minutes 45Minutes
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!