Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 cup Tomato (chopped); Extra-virgin olive oil; 2 TBSP Onion (chopped); 1 clove Garlic (chopped); 2 tsp Lemon juice; 2 tsp Hot sauce; 2 TBSP Fresh cilantro; Salt (to taste); Black pepper (to taste); 2 oz Tortilla chips; 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; ¾ cup Mexican cheese blend (or more if needed); Jalapeño peppers (sliced optional); 1 TBSP Honey; 12 oz Sparkling water; 8 oz Orange juice; 2 TBSP Lime juice (as needed to taste); 2 wedges Lime (for garnish, optional)

Chicken Enchiladas

No ratings yet

Print Pin Add to Collection

Prep Time: 20

Cook Time: 25

Servings:

Calories: 717kcal

Ingredients

Chips and Salsa

1 cup Tomato chopped
Extra-virgin olive oil
2 TBSP Onion chopped
1 clove Garlic chopped
2 tsp Lemon juice
2 tsp Hot sauce
2 TBSP Fresh cilantro
Salt to taste
Black pepper to taste
2 oz Tortilla chips

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
¾ cup Mexican cheese blend or more if needed
Jalapeño peppers sliced optional

Margarita Mocktail

1 TBSP Honey
12 oz Sparkling water
8 oz Orange juice
2 TBSP Lime juice as needed to taste
2 wedges Lime for garnish, optional

US Customary - Metric

Instructions

Make the salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Set aside.
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.
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. Chill in the fridge until you are ready to serve.
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.
Serve the enchiladas with chips and salsa and margarita mocktail. Garnish mocktail with lime wedges if using.

Nutrition