TRACEY TRUE, RDN, LD
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White Chick Enchiladas

Pro-tip: This recipe uses all canned goods, which is incredible for a couple reasons. First, canned foods are just as nutritious as fresh or frozen foods. Second, rest easy knowing you always have ingredients on-hand for a nutritious meal. Keep these canned goods in your pantry and this recipe will buy time until you can get to the grocery store for more fresh foods!

Ingredients

2 T canola oil
1 small white onion, diced
1 T minced garlic
2 cans (12.5 oz) premium chicken breast, drained
Black pepper, to taste
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican spice blend​
4 canned Chipotle chiles, seeded and minced
​8 oz canned corn, drained
1 can (10 oz) Original Rotel
1/2 tsp All-purpose flour
​16 corn tortillas
1 1/2 cup canned enchilada sauce
1 cup shredded Jack and Cheddar cheeses

Garnish (optional):
Sour cream
Chopped cilantro or tomatoes
Guacamole or sliced avocado

Directions

1. Preheat oven to 350 degrees. Heat oil in large, deep-dish saute pan over medium heat. Saute onion and garlic until tender.

2. Add chicken to pan and season with black pepper, cumin, garlic powder, and Mexican spices.
​(Pro-tip: We aren't using salt because canned foods already have added salt. No extra salt is needed!!)

​3. Add Chipotle chiles, corn and Rotel. Stir to combine. Simmer 1-2 minutes. Dust the mixture with flour to help thicken.

​4. Microwave corn tortillas for 30 seconds to soften. Coat the bottom of a 13 x 9 inch pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Fill tortilla with 1/4 cup of mixture, roll up, and place in pan seam-side down. Top with remaining enchilada sauce and cheese.

5. Bake for 15 minutes, or until cheese melts. Garnish with your favorite toppings, and serve with Spanish rice and beans.

Pro-tip: This recipe feeds at least 4 people with average appetites, so cut in half to serve a smaller family. This recipe is also DELICIOUS as leftovers if you make the full amount!!
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