Best Whole Wheat Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

HEALTHIER CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

ENCHILADAS (USING WHOLE WHEAT TORTILLAS)

Steps:

• Preheat Oven to 350 degrees.
• Mix all sauce ingredients together, simmer for 15 minutes.
• Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
• Add black olives and mix all together.
• Pour 1/2 cup sauce in 9 X 13 pan.
• Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
• I was able to get all 10 tortillas in my pan.
• Pour leftover sauce over all tortillas.
• Add some more grated cheese over all.
• Cover with foil and bake for 40 minutes.
• Remove from oven, let sit for 2 minutes and Enjoy!

THE WHOLE (CHICKEN) ENCHILADA

Steps:

• In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
• Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
• Stir until sauce has thickened.
• Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
• Preheat Oven to 350 degrees.
• In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
• In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
• Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
• Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.

THE WHOLE ENCHILADA

Steps:

• Heat tortillas in oil, Place on paper towels. Dip tortillas in heated enchilada sauce. Place meat in the tortillas and sprinkle with cheese, green onion and olives and roll.
• Place in a baking dish and cover with remaining cheese. Bake at 350 for 20 minutes. Can be served with sour cream, salsa and guacamole.