Comida Kraft
Recipe Box

Low-Fat Chicken Enchiladas

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What You Need

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Make It

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  • Rinse the chicken, and place the chicken, water, and bouillon granules in a 2-quart pot. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced.
  • Remove the chicken from the pot with a slotted spoon, reserving the liquid, and cool to room temperature. Tear the chicken into shreds, and transfer to a large bowl. Add the scallions, cilantro or parsley, oregano, and pepper, and stir to mix. Set aside.
  • To make the sauce, combine the tomato sauce, chili powder, and cumin in a medium-sized skillet. Stir in 1 1/2 cups of the reserved cooking liquid, and bring the mixture to a boil over medium heat. Combine the flour and water in a jar with a tight-fitting lid, and shake until smooth. Stir the flour mixture into the simmering sauce, and continue to stir until the mixture is thickened and bubbly. Reduce the heat to low.
  • Coat a 9X13-inch baking pan with nonstick cooking spray. Dip a tortilla in the sauce for about 10 seconds -- just long enough to soften the tortilla -- coating each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken filling along one end. Roll the tortilla up jelly-roll style, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together. Pour the remaining sauce over the enchiladas, and spread the cheese over the top.
  • Bake uncovered at 450 for 12 to 15 minutes, or until the cheese is melted and the dish is heated through. Top individual servings with 2 tablespoons of sour cream and 2 teaspoons of scallions, and serve hot.


This dish takes a while to prepare, but it is definitly worth it! It was a big hit at home!!!

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