That pan of enchiladas barely lasted 24 hours in our house. I found myself staring at them in the fridge at 7 a.m. the other day, debating whether or not it was responsible to eat chicken enchiladas for breakfast.
The answer is always yes.
This recipe is one I tweaked based off of two How Sweet It Is enchilada recipes I’ve made before and loved (Spicy Beer Braised Lime Enchiladas and Lightened Up Beef Enchiladas). Both of those recipes were a little on the spicy side for James, so I played around to make a more mild version of chicken enchiladas. I also wanted to cut down on the fat and calorie content of the recipes.
These are so good, y’all. And, they’re relatively quick to throw together on a busy weeknight.
As with all Mexican dishes, they’re best when served up with a generous side of tequila.
Lightened-Up Beer Chicken Enchiladas
- 1 lb. boneless, skinless chicken breasts
- 2 tsp. lime zest
- 1 tsp. brown sugar
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 2 Tbsp. olive oil
- 8 oz. fat-free chicken broth
- 8 low-carb tortillas (such as Ole Mexican Xtreme Wellness)
- 1/2 cup reduced-fat white cheddar cheese, shredded
Beer Enchilada Sauce:
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 3/4 cup fat-free chicken stock
- 3/4 cup beer (I used an IPA)
- 15 oz. tomato sauce
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. onion powder
- 1/2 tsp. garlic salt
- 1/4 tsp. smoked paprika
- 1/4 tsp. pepper
- Preheat oven to 350 degrees.
- Combine lime zest, brown sugar, cumin, paprika, salt, pepper, chili powder, and garlic powder in a small bowl. Mix until combined, then rub all over chicken breasts.
- Heat olive oil in a large pan over medium-high heat. Add chicken breasts and sear until browned on each side, about 3 to 4 minutes.
- Add chicken broth to pan and cover, cooking for 20 to 25 minutes, until chicken is cooked through.
- While chicken is cooking, make the enchilada sauce. Start by heating the olive oil in a medium pan over medium-high heat. Add flour and whisk constantly, until it turns golden brown. Add remaining ingredients and bring to a boil, stirring often. Reduce heat to low and let sauce simmer until chicken is done cooking.
- Once chicken is cooked through, remove from heat and shred. Add 1/2 cup enchilada sauce and stir until combined.
- Lightly coat a 9×13 pan with cooking spray. Spread 1/3 cup of the enchilada sauce on the bottom of the pan.
- Assemble enchiladas by filling tortillas with chicken and rolling them tightly. Place them in pan side-by-side, seam side down.
- Cover with remaining enchilada sauce and shredded cheese.
- Cook for 30 minutes, or until sauce is bubbling.