Chicken Enchiladas

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Prep Time: 2 hours
Cook Time: 40 minutes
Servings: 2
Calories: 717kcal

Ingredients

Gazpacho

  • 2 large Tomatoes diced
  • ¼ cup Cucumber peeled and finely diced
  • ¼ cup Red bell pepper finely diced
  • 1 TBSP Scallions minced
  • ½ TBSP Jalapeño pepper seeded and minced
  • 1 cloves Garlic minced
  • ½ tsp Salt
  • ¼ tsp Ground cumin
  • ½ pinch Dried oregano
  • ½ pinch Cayenne pepper or to taste
  • Black pepper to taste
  • 1 cup Cherry tomatoes
  • 1 TBSP Extra-virgin olive oil
  • ½ Lime juiced
  • ½ TBSP Balsamic vinegar
  • ½ tsp Worcestershire sauce
  • Salt to taste
  • 1 TBSP Fresh basil thinly sliced

Grilled Corn Salad

  • 2 ears Corn on the cob shucked
  • ½ cup Green bell pepper diced
  • 1 Roma tomatoes diced
  • 1 tsp Red onion diced
  • 2 TBSP Fresh cilantro chopped
  • ½ tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/2 cup Mexican cheese blend or more if needed

Margarita Mocktail

  • 1 TBSP Honey
  • 16 oz Sparkling water
  • 4 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish optional
  • Ice cubes optional
US Customary - Metric

Instructions

  • Preheat a grill on medium heat and lightly oil the grate.
  • Gazpacho: Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  • Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
  • Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  • Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for at least 1 hour. Season cold soup with salt and black pepper to taste.
  • For the Grilled Corn Salad: Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear. Remove from the grill and let sit until just cool enough to handle.
  • Cut the corn off the cob. Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
  • Make the enchiladas: Heat the oil in a skillet over medium heat. Saute the chicken, garlic powder, cumin, oregano, chili powder, and paprika until chicken is no longer pink. Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 - 15 minutes so the flavors can blend and the sauce can thicken.
  • Preheat the oven broiler on low.
  • Make the enchiladas: Use a slotted spoon to portion the chicken into each shell, then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Serve the enchiladas with gazpacho, grilled corn salad, and margarita mocktail.

Nutrition

Calories: 717kcal | Carbohydrates: 76g | Protein: 42g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 2138mg | Potassium: 2089mg | Fiber: 11g | Sugar: 35g | Vitamin A: 4338IU | Vitamin C: 162mg | Calcium: 324mg | Iron: 5mg

Chicken Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 40 minutes
Servings 2
Calories 717 kcal

Ingredients
 
 

Gazpacho

  • 2 large Tomatoes diced
  • ¼ cup Cucumber peeled and finely diced
  • ¼ cup Red bell pepper finely diced
  • 1 TBSP Scallions minced
  • ½ TBSP Jalapeño pepper seeded and minced
  • 1 cloves Garlic minced
  • ½ tsp Salt
  • ¼ tsp Ground cumin
  • ½ pinch Dried oregano
  • ½ pinch Cayenne pepper or to taste
  • Black pepper to taste
  • 1 cup Cherry tomatoes
  • 1 TBSP Extra-virgin olive oil
  • ½ Lime juiced
  • ½ TBSP Balsamic vinegar
  • ½ tsp Worcestershire sauce
  • Salt to taste
  • 1 TBSP Fresh basil thinly sliced

Grilled Corn Salad

  • 2 ears Corn on the cob shucked
  • ½ cup Green bell pepper diced
  • 1 Roma tomatoes diced
  • 1 tsp Red onion diced
  • 2 TBSP Fresh cilantro chopped
  • ½ tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless diced
  • ½ tsp Garlic powder
  • ½ tsp Ground cumin
  • pinch Dried oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 3 TBSP Tomato paste
  • 4 Soft taco shells
  • 1/2 cup Mexican cheese blend or more if needed

Margarita Mocktail

  • 1 TBSP Honey
  • 16 oz Sparkling water
  • 4 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish optional
  • Ice cubes optional

Instructions
 

  • Preheat a grill on medium heat and lightly oil the grate.
  • Gazpacho: Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  • Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
  • Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  • Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for at least 1 hour. Season cold soup with salt and black pepper to taste.
  • For the Grilled Corn Salad: Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear. Remove from the grill and let sit until just cool enough to handle.
  • Cut the corn off the cob. Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.
  • Make the enchiladas: Heat the oil in a skillet over medium heat. Saute the chicken, garlic powder, cumin, oregano, chili powder, and paprika until chicken is no longer pink. Then whisk in the broth and tomato paste. Season with salt. Bring to a low simmer for 10 - 15 minutes so the flavors can blend and the sauce can thicken.
  • Preheat the oven broiler on low.
  • Make the enchiladas: Use a slotted spoon to portion the chicken into each shell, then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.
  • Serve the enchiladas with gazpacho, grilled corn salad, and margarita mocktail.

Nutrition

Calories: 717kcalCarbohydrates: 76gProtein: 42gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 104mgSodium: 2138mgPotassium: 2089mgFiber: 11gSugar: 35gVitamin A: 4338IUVitamin C: 162mgCalcium: 324mgIron: 5mg
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