A few weeks ago, I was thinking about chicken enchiladas, but didn’t want the traditional style chicken filling in the tortilla....
Then it hit me. Pound the chicken thin, and fill with cheese.....a low/no carb lovers dream....then I was like....coat the chicken with ground tortillas!!! (Cause I refuse to jump on the carb haters train!)
After deciding the ingredients that I wanted in the enchiladas. I wrote them down, and emailed one of my “recipe reviewers” to which I was immediately met with, “there’s no amounts”. Ugh. I was in phase one of the recipe, once that was understood, she asked when she could come over to help test. So I placed it on the menu, and invited her over. While I was making the recipe, she took notes for me, and of course offered suggestions. Here is what we came up with:
Tortilla Coated Chicken and Cheese Enchiladas
- 4 chicken breasts, pounded very thin
- 2 cup tortilla chips, crushed
- Dry enchilada seasoning (see below)
- 10 oz cotija cheese, grated
- 8 oz cream cheese, room temp
- 1/4 cup cilantro, finely chopped (loosely packed)
- 1 (7oz can) diced green chilies, drained
- 1/2 cup cheddar cheese, grated
- 28 oz enchilada sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp dried cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (adjust to taste)
- Mix together dry enchilada seasoning, set aside.
- In a food processor, finely grind tortilla chips. Toss ground chips with 2 tbsp dry enchilada seasoning in a shallow bowl.
- Mix cream cheese with cilantro, green chilies, a few pinches of enchilada seasoning, cheddar cheese and 1/2 of the crumbled cotija.
- Place chicken between 2 pieces of plastic wrap and lightly pound chicken until very thin(1/4 inch). Place 1/4 of the cheese mixture on one end of the chicken breast. Roll up breast and coat with tortilla mixture. Continue with the remaining chicken breasts.
- Place a light coating of enchilada sauce in the bottom of an 9x13 pan. Place the prepped chicken breast on the sauced pan and spoon a small amount of sauce on top of each breast. Top with cotija cheese.
- Bake in a 350° oven for 15-20 minutes, or until golden and bubbly.
- Serve with rice and beans, if you choose.