As you know I posted my recipe for black bean taquitos a while back. Well at the time the wheels started turning. David loves enchiladas and taquitos are almost enchiladas. Then I was at Trader Joe’s and I remembered they make a great enchilada sauce. The left over chicken and corn from Wednesday and the fact that it was raining in June in LA, seemed like the perfect opportunity to create an enchilada recipe. I was sure they would cost more than the taquitos but I was willing to risk it. Much to my amazement when I put it in to the recipe builder each enchilada was only 1 point!!!
I think this is a great way to feed a crowd on a budget you would just need to make a bigger batch. You could also stretch the filling out more but I was out of pan space. David was happy with just 3 enchiladas served with beans and salad for lunch.
Chicken and Corn Enchiladas
12 Enchiladas
1 Point/Enchilada
1 chicken breast (leftover from the brined chicken), shredded
1 ear of corn grilled (leftover as well), cut off the cob
¼ cup frozen green peas
¼ cup Trader Joe’s red salsa
¾ cup Trader Joe’s enchilada sauce, divided
12 corn tortillas (the ones that work out to 1 point for 2)
cooking spray
1½ oz of fat-free soy cheddar cheese, shredded
- Heat the oven to 450F.
- In a bowl combine the chicken, corn, peas, salsa, and 1/8 cup of the enchilada sauce.
- Heat the tortillas in the microwave for about a minute between damp paper towels.
- Spray a Pyrex pan (I used the small rectangle 2.2 quarts) with cooking spray of your choice.
- Now working quickly fill each tortilla with about 2 Tbsp of the chicken mixture and roll the tortillas up like taquitos lining them up in the pan like soldiers. You want them to be nice and close together. Pour the remaining enchilada sauce over the top and place in the oven for 10-15 min.
- When things are looking done edges are crisp and sauce is bubbly. Sprinkle the cheese over the top and bake until the cheese melts. David likes things a little crisp so I popped mine under the broiler for a few moments to brown the cheese.
Let me know what you think. The cooking time is somewhat approximate because I was watching these little babies like a hawk. I was hungry. I also went light on the sauce because I don’t like my enchiladas drowning but I am sure you could add more without changing the point value too much.
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