Light Chicken Enchiladas:
1 Med. Onion
½ tsp. salt
1 tsp. oil (veg)
3 cloves garlic minced or pressed (about 1 tbsp)
2 tsp. ground cumin
1 large can enchilada sauce
1 cup water
1 lb. boneless skinless Chicken breasts
8 oz. light shredded cheddar cheese (2 cups)
1 (4 oz. can) pickled jalapeno chilies, drained and chopped
½ cup minced fresh cilantro leaves
12 (6 inch) soft corn tortillas
Preheat oven to 400. Combine onion, oil, and salt in large saucepan. Cover and cook over medium-low heat, stirring often until onion has softened. Stir in garlic and cumin. Cook until fragrant, about 30 seconds. Stir in enchilada sauce and water. Simmer and cook until slightly thickened.
Nestle chicken into sauce. Reduce heat to low, cover and cook until thickest part is no longer pink. (10-12 min). Transfer chicken to plate; set aside to cool. Strain sauce through med. Mesh strainer into medium bowl, pressing on onions to extract as much liquid as possible; discard onion. Season sauce with salt and pepper to taste.
Once chicken is cool enough to handle, shred into bite-sized pieces. Toss together shredded chicken, ½ cup of enchilada sauce, 1 cup cheddar cheese, jalapeños, and cilantro. Season with salt and pepper to taste.
Stack tortillas on a microwave safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds. Spread warm tortillas out over clean work space. Place ¼ cup of mixture evenly down center of each tortilla. Tightly roll each tortilla around filling and lay seam-side down in 13x9 baking dish.
Lightly spray tops of enchilada with nonstick cooking spray. Pour 1 cup of remaining sauce over enchiladas to coat thoroughly. Sprinkle remaining cup cheddar down center of enchiladas. Cover with foil and bake until heated through, 20-25 min.
*I don’t use jalapeños and they are still great.
**I use a zip-lock gallon bag instead of a plate and plastic wrap, works great.