Cinco De Mayo Chicken Enchiladas

This post contains affiliate links. That means I will earn a commission if you purchase a product (at no additional cost to you) through certain links on this page. These commissions help keep my kitchen lights on.

For this recipe I’m afraid I’m going to have to deviate from my good intentions of only delivering seasonally inspired, low carb recipes.

Oh, I’m going to still do my best to recommend only the healthiest of ingredients.

And we’ll get to that in a moment…

Tired of Overpriced Meal Delivery Kit Services? Then try EveryPlate – America’s Lowest Priced meal Delivery Kit Service and Enjoy A Discount just for using THIS LINK!

But before we do, I just want to explain the WHY of this post.

I’m writing this in the middle of the current Coronavirus Pandemic. There is a lot of uncertainty in the world right now.

Everyone is practicing social distancing…as am I.

I can distance myself from others if that’s what it will take to keep everyone safe. Although it’s not fun being separated from friends and family, it’s a necessary part of society right now.

I am fortunate that I can work remotely for my day job.

But with everything that’s going on in the world right now, there is one thing that I just can’t distance myself from…

My Cinco de Mayo Chicken Enchiladas.

To me, there is nothing more comforting than warm chicken enchiladas baked in the oven.

And right now, I think we all need some comfort!

So, will this Chicken Enchiladas with Shredded Cheddar Cheese and Plum Tomatoes recipe be the healthiest, low carb recipe I’ve shared in awhile on SeasonalCookbook.com? Uh, probably not.

But this is a very flavorful and special dish and in honor of Cinco de Mayo I’m going to try to keep this recipe simple and fun and as healthy as I possibly can!

To cut down on the overall carbs of this dish, we are going to make these chicken enchiladas without beans.

If you want beans, feel free to add them by all means (I prefer black beans if I am going to include them in this recipe), but I did say above that I was going to try to stick to my mission on this blog of sharing seasonally-inspired low carb recipes.

You can also use low-carb multigrain tortillas like these from Mr. Tortilla. To be honest, I prefer the traditional corn tortillas and have used the traditional tortillas for this recipe.

Cinco de Mayo has always been a great time to get together with family and friends to enjoy some excellent Mexican cuisine and, perhaps, a margarita (or two).

Don’t judge ;-)!

But this year we may not be able to get together with our friends or our loved ones for this festive holiday in May.

And if we can’t socialize with other people, I’m going to DEFINITELY socialize with my favorite enchiladas.

And EAT THEM!!

This recipe is probably pretty easy for anyone who cooks, but I listed it as having medium difficulty below only because some of the ingredients may be more difficult to find during this unprecedented time in our society.

Also, it takes extra special care to roll your enchiladas the right way.

Which may take the novice chef a little longer to complete.

If you’re good with the tortilla, your preparation should only take about fifteen minutes.

Now, if you’re bad with the tortilla…I’m not sure I can help you ;).

But I am CERTAINLY GOING TO TRY!!

I created this infographic to show you the exact steps I use to wrap my enchiladas in their tortillas.

Total baking time runs about thirty-five minutes, depending on the strength of your oven.

Now let’s get cooking!

What You Need:

• 12 corn tortillas
• 4 cups shredded cooked chicken breast
• 1 jar Ortega mild salsa
• 1 cup nonfat sour cream
• 2 plum tomatoes
• 2 scallions
• cilantro– fresh or dried– to taste
• 1 cup of shredded cheddar cheese

• What You Do:

1. Preheat oven to 350 degrees Fahrenheit and grease a 11 x 8 x 2 inch baking sheet with non-stick cooking spray.
2. Chop tomatoes and scallions into small pieces.
3. Thoroughly blend sour cream and salsa in a small bowl.
4. Once your salsa mix (also known as enchilada sauce) is thoroughly blended, place an even amount of your mix and shredded chicken in the center of each tortilla.
5. Roll up each enchilada in their tortilla and place on baking sheet.
6. Top with plum tomatoes, scallions, cilantro, and shredded cheddar cheese.
7. Cover with Reynold’s Wrap Aluminum Foil and bake for 35 minutes at 350 degrees.

Cinco De Mayo Chicken Enchiladas

Recipe by Bill

4.9 from 17 votes

Course: MainCuisine: MexicanDifficulty: Medium

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

640

kcal

Beanless chicken enchiladas with plum tomatoes, shredded cheddar cheese, scallions and cilantro is a delicious dish that can be enjoyed year-round. One of the keys to cooking enchiladas is to make sure to take extra care when rolling your enchiladas in their tortillas.

If you warm your tortillas BEFORE rolling your enchiladas, this will make them more pliable and less likely to tear. I find that there is nothing more comforting than the smell of warm, just-baked enchiladas fresh out of the oven.

This recipe is perfect for hosting your own Cinco de Mayo get-together. Even if you are the only attendee!

Would you rather skip the hassle of shopping for ingredients? Get everything you need to cook delicious, low carb meals at home. Experience EveryPlate – America’s Lowest Priced Meal Delivery Kit Service. Click HERE to see how much you can save with EveryPlate.

Ingredients

• 12 corn tortillas

• 4 cups shredded cooked chicken breast

• 1 jar Ortega mild salsa

• 1 cup nonfat sour cream

• 2 plum tomatoes

• 2 scallions

• cilantro– fresh or dried– to taste

• 1 cup of shredded cheddar cheese

Directions

• Preheat oven to 350 degrees Fahrenheit and grease a 11 x 8 x 2 inch baking dish with non-stick cooking spray.
• Chop Hunt’s Whole Peeled Plum tomatoes and scallions into small pieces.
• Thoroughly blend sour cream and salsa in a small bowl. This is an easy and inexpensive way to make your own enchilada sauce.
• Warm the tortillas by wrapping them in a very slightly damp paper towel and placing in a microwave for 30 seconds. (In my super high-powered microwave, it only takes 20 seconds! Not bragging or anything.Okay, I kinda am). You can also warm your tortillas by placing them in a slightly warm frying pan or skillet that has been coated with PAM non-stick cooking spray.
• Blend salsa mixture (a.k.a. enchilada sauce) and chicken and place an even amount of filling in the center of each tortilla.
• Roll up each enchilada in their warm tortilla and place on your baking sheet or casserole dish being careful not to tear your tortilla.
• Top enchiladas with with chopped plum tomatoes, scallions, cilantro, and shredded cheddar cheese.
• Cover baking sheet or casserole dish with Reynold’s Wrap Aluminum Foil and bake in over for 35 minutes at 350 degrees Fahrenheit.

Notes

• Even though these Cinco de Mayo Enchiladas are beanless, you can always add your favorite beans into this recipe (just remember that adding beans will increase the overall carbs). I prefer Black Beans with this recipe.
• Make sure to warm your tortillas BEFORE rolling your enchiladas as I show in this how to roll your enchiladas infographic. This makes them more elastic and less likely to tear. You can warm them in a microwave or in a slightly warm frying pan or skillet.
• I wasn’t sure about the serving size for this recipe. I used 12 tortillas to make 12 individual enchiladas. I can eat AT LEAST two of these bad boys (and probably more) so I debated about listing the servings as: 6
• Looking for other chicken recipes on SeasonalCookbook.com? Then please check out my Texas Roadhouse Herb Crusted Chicken – I think you’ll like it!

Like this recipe?

Follow me @SeasonalCookbook on Pinterest

Facebook

Pinterest

Twitter

Yummly

Please SHARE and YUM this recipe!