We've had several requests for Chef Mary Beth Rocco's Chicken Enchilada recipe as seen on Living Healthy Chicago!
So, here it is...a simple and healthy Mexican staple!
Easy and Light Chicken Enchiladas Serves 4 - 6
4 cups cooked chicken, shredded
3 garlic cloves, peels removed
3 plum tomatoes
1 small red onion, quartered
¼ teaspoon ground cumin
1 canned chipotle pepper in adobo, plus 1-2 teaspoons of the adobo sauce
¼ cup reduced-sodium chicken broth or water
Salt and freshly ground pepper to taste
8 fat free flour tortillas
1/2 cup grated pepper Jack cheese
Place garlic, tomatoes and onion onto a foil lined baking sheet. Broil until lightly charred. Turn vegetables and broil until lightly charred on other side. Remove from oven and set aside.
Place charred vegetables into a blender; add cumin, chipotle in adobo, broth (or water), salt and pepper. Blend until pureed into a sauce.
Transfer 1 cup sauce to bowl with chicken and toss to combine.
Pour a small amount of sauce into bottom of an 9 x 13-inch baking dish.
Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish.
Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes.
Let cool 5 minutes before serving.