This recipe has become a family favorite since we first made it in 2001 when Monique bought a copy of the Weight Watchers Magazine Six O’Clock Solutions cookbook. Found on page 49, this recipe for chicken enchiladas is quick, easy and for those who follow the Weight Watchers points system each one is only 6 points. The original recipe calls for 8 servings; however, with doubling it I was able to actually yield 20 enchiladas, so the points per enchilada will actually be a bit less than stated. Essentially this changes the recipe from 2.5 ounces of chicken per enchilada to just 2 ounces each.
We prepared a double batch of these Monday night (06/22/09) in celebration of Bryan arriving to town, and within an hour we were diving into our favorite enchiladas, everyone went back for seconds too. The fresh chopped cilantro and jalapeno are sautéed with some onions and then the canned enchilada sauce is added with the shredded chicken. I’ve modified the recipe some as the original calls for boiling the chicken breast in water until done then shredding the meat. I prefer to grill the chicken instead, and before doing so I like to season the chicken first so I add some of my Finger Lickin’ Rub to the chicken breast meat and then grill it on both sides until done. Then I allow the grilled chicken breasts to sit for 5 minutes before shredding. The grilling does not add any more fat or calories because no oil is used, but it adds that charcoal grilled flavor that allows the chicken breast to develop that smoky outdoor tang that I just love.
This video short embedded below demonstrates the corn tortilla dunk, filling and rolling the enchiladas, topped them with cheese and baking in the oven. Then garnishing the pan of baked enchiladas with the diced tomatoes, sliced black olives and then served up on a plate over a bed of shredded lettuce ready to eat. I am sure you will enjoy this recipe with your family as much as we have over the years.
|2||Tbsp||Finger Lickin’ Rub|
|2 ½||Lbs.||Chicken breast, boneless, skinless|
|¼||Cup||Onions, small diced|
|¼||Cup||Cilantro, chopped fine|
|2||Each||Jalapeno, seeded and minced|
|20||Each||Corn tortillas, 6-inch round|
|3||Cups||Cheddar cheese, shredded, reduced-fat|
|1||Cup||Ripe olives, sliced|
|10||Cups||Iceberg lettuce, finely shredded|
|1.||Preheat oven to 350° F.|
|2.||Season chicken breasts with the rub then grill on both sides until done. Allow to rest for 5 minutes then shred with a fork and set aside.|
|3.||Add the olive oil to a non-stick sauté pan and place over a medium-high heat until hot. Add the onion and sauté until soft and translucent, add the cilantro and jalapeno and sauté until mixed well, or about 2 minutes.|
|4.||Add the shredded chicken and stir well to incorporate all the ingredients. Then add the enchilada sauce, stir well and bring to a simmer for 5 minutes, stirring occasionally.|
|5.||Dip the corn tortillas, 1 at a time into the enchilada sauce and transfer to a sheet pan. Then add a portion of the chicken and roll up the tortilla around the chicken with the seam side down. Continue until all tortillas are filled and rolled with the chicken.|
|6.||Pour the remaining enchilada sauce over the enchiladas, and then sprinkle the shredded cheese evenly over the top. Bake in the pre-heated 350° F oven for 15 minutes, or until the cheese is melted and the enchiladas are heated through.|
|7.||Remove from the oven and then evenly garnish with the tomato and olives. Serve each enchilada over a bed of ½ cup of shredded lettuce.|