Gracy’s Chicken Enchiladas
Leslie Davis
Gracy’s Chicken Enchiladas
Gracy’s Chicken Enchiladas

Try this delicious and healthier version of chicken enchiladas you can make at home in a jiffy!

This crowd pleaser can be made ahead of time, refrigerated for a couple of days or even frozen and reheated for an easy dinner. 

Ingredients: 

Serves 6 

  • 2 tablespoons oil 
  • 1 pound boneless, skinless chicken breast, diced into 1-inch pieces 
  • 1 tablespoon 25% less sodium taco seasoning, divided 
  • ¼ teaspoon black pepper 
  • Pinch salt (optional) 
  • ½ red onion 
  • 1 garlic clove 
  • ½ cup frozen corn 
  • 1 (14 ounce) can stewed tomatoes 
  • ¼ teaspoon flour 
  • 12 corn tortillas, without added salt 
  • 1 cup red enchilada sauce 
  • ¼ cup shredded cheddar cheese 

Instructions: 

  1. Wash hands with soap and water. 
  2. Preheat oven to 350 degrees Fahrenheit. 
  3. Cut chicken into 1 inch pieces. Wash hands with soap and water. Wash knife, cutting board with soap and water. Clean any surface that touched the raw chicken with soap and water. 
  4. Add oil to skillet and turn on medium heat. 
  5. Season diced chicken with 2 teaspoons taco seasoning, pepper and salt (optional). Wash hands with soap and water after touching raw chicken.
  6. Cook chicken in pan over medium heat until internal temperature reaches 165 degrees Fahrenheit on a meat thermometer. 
  7. Remove chicken from pan and set to the side. Add onion and garlic to the pan and sauté until tender. 
  8. Add corn and stir well. Then add tomatoes and simmer over low heat. 
  9. Shred cooked chicken with fork or hands. 
  10. Toss remaining taco seasoning with chicken. 
  11. Add shredded chicken to pan and combine with vegetables. 
  12. Sprinkle flour over mixture. 
  13. Add enchilada sauce to bottom of 13 x 9 inch oven-safe dish. 
  14. Dip tortilla in enchilada sauce. Place a spoon of the chicken mixture in a tortilla, fold over and place in the oven-safe dish seam side down. Repeat for remaining tortillas and chicken mixture. 
  15. Top with remaining enchilada sauce and sprinkle with cheese and bake for 15 minutes or until cheese melts. 

Notes: 

  • Top it your way! Try: cilantro, hot sauce, lime slices, avocado, green onions, fresh tomato, or non-fat plain Greek yogurt. 
  • Fresh or canned corn can be substituted for frozen corn. If you use canned corn, look for whole kernels that have no salt added.  
  • Looking for ways that the kids can help prepare this dish? Let them pick the cilantro leaves off the stems and tear them to put on top of the finished product.   

 

Recipe source:

Chef Rebecca Hardeman, PHR, SHRM-CP

Clayton County Extension | Director & County Extension Coordinator