• Kristin Ervin

Chicken Enchilada

Updated: Sep 24


I love a good enchilada! Swap out a few ingredients and you have a meal that can still fit into a healthy lifestyle. This recipe features slow cooked chipotle chicken, such a good filling.


Ingredients:

6 boneless skinless chicken thighs

2 tsp canola oil

2 Tbsp paprika

1 Tbsp cumin

1 Tbsp chilli powder

1 onion, large diced

2 cloves garlic, crushed

1 Tbsp apple cider vinegar

1 can diced tomato (796ml)

1 cup chicken stock

2-4 chipotle peppers

1 Tbsp lime juice

2 Tbsp cilantro, chopped

1/2 cup low fat shredded cheese

4 whole wheat tortillas

2 Tbsp green onion, sliced

2 tsp low fat sour cream, optional garnish


Servings: 2-4 *see notes


Generously season chicken with salt and pepper. Heat pot on high with oil. Add chicken along with paprika, cumin and chilli powder. Cook until slightly coloured, about 4 minutes. Add onion and garlic, cook for 2 more minutes. Add vinegar and cook until liquid cooks out. Add in diced tomato, stock and chipotle peppers. Lower heat to a simmer and cook for 1 hour.


While chicken is cooking preheat oven to 375˙F.


Carefully remove cooked chicken out of sauce into medium sized bowl and set aside. Either using a stick blender or pour simmering liquid carefully into a blender, and blend smooth. Add in lime juice. Set sauce aside.


Using 2 forks or tongs pull chicken into small stringy pieces. Add in about 2 Tbsp sauce, cilantro and a splash of lime juice and mix. Now we are ready to put everything together. Lay out quesadilla onto clean counter. Divide pulled chicken evenly between the 4 tortilla's. Place about a Tbsp of shredded cheese on each. Fold bottom of tortilla over top of filling and tightly roll closed.


Ladle sauce into a 9" square dish until base is covered. Place rolled tortilla's into pan. Cover with a couple ladles of sauce until fully coated. *I usually have left over sauce, I usually save for a delicious pasta sauce* Don't put all of sauce or it will be to soupy. Top with remainder of cheese and bake for 30 minutes.


Let cool a couple minutes once removed from the oven before serving. I like to serve with a simple side salad and top with sour cream and green onions. Enjoy!

Notes: Depending on what size baking dishes you have, I have also done this in a 8" inch square dish and just trimmed the edges of the rolled up tortillas.


Serving size: Generally this feeds just the two of us, but we are pretty full after. If you serve with a nice sized side salad you could for sure get 4 portions out of this!



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