Cinnamon Chipotle Chicken Enchiladas

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Every time I visit a Mexican restaurant I vow to try something new but I always end up ordering the same thing-enchiladas. There is just something comforting about warm tortillas filled with chicken and melted cheese covered in a slightly spicy sauce. Okay…who am I kidding, I just love melted cheese?

I have been experimenting with my own recipe for quite some time and I think I finally came up with a winner. Using this fabulous recipe as a guide, I made some significant changes to make it my own including the addition of CINNAMON. I believe cinnamon makes (almost) everything better. Anyone else with me?


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After poaching the chicken, I allowed it to cool and shred it into bite sized pieces.


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I combined the salsas, hot sauce, and cinnamon with the yogurt. I really believe 2% makes all of the difference in the world here. You could use fat free but the filling is far more creamy and satisfying with the 2%.

Side note: Normally I do not use yogurt containers for mixing bowls but since I had the perfect amount left in the container, I figured why not? Less dishes to clean for me!


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A little bit of enchilada sauce goes into the bottom of the baking dish.


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The yogurt mixture is then layered with the chicken and cheese on a tortilla. I used the whole wheat handmade tortillas from Trader Joe’s. They make the enchiladas a bit larger than the ones you find in a restaurant but they have a doughy texture to them that cannot be matched.


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Place each tortilla seam side down in the baking dish and repeat with the remaining tortillas. Drinking your favorite beer in the process is just an added bonus. 😉


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Cover with the remaining cheese and sauce and bake for about 30 minutes.


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Cinnamon Chipotle Chicken Enchiladas

4 Servings

1 lb. chicken breasts

1 1/2 cups Mexican cheese blend

12 oz. enchilada sauce

3 (rounded) tablespoons Chipotle Salsa

3 (rounded) tablespoons Corn Salsa

4 whole wheat flour tortillas

1/2 cup 2% greek yogurt

1/4 teaspoon cinnamon

Hot sauce, to taste


1. Preheat oven to 350 degrees.

2. Poach chicken breasts for 8-10 minutes, or until cooked thoroughly.

3. Meanwhile, combine yogurt, salsas, hot sauce, and cinnamon. Spread 1/3 of the enchilada sauce on the bottom of your baking dish.

4. Take each tortilla and layer 2 tablespoons of the yogurt mixture, 1/3 cup chicken, and 1/4 cup cheese. Roll like a cigar and place seam side down onto the baking dish. Repeat with the remaining tortillas.

5. Cover the enchiladas with the remaining enchilada sauce and shredded cheese. Bake for about 30 minutes and serve immediately.


Top with fresh avocado and the remaining yogurt mixture to take the final dish over the top. Reggie is quite particular about his enchiladas and he said these were my best to date. I will definitely be making these again!

Please enjoy! 🙂

xo,


Jenna

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