Grilled Chicken Enchiladas

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

46 g
763 mg
36 g
11 g
5 g
84 mg

Enchilada Sauce
16 Roma tomatoes, quartered
1 med onion, sliced
6 cloves garlic
2 tsp chili powder
2 tsp ground cumin
½ tsp sea salt
¼ tsp freshly ground black pepper

1 tsp paprika
1 tsp chili powder
1 tspground cumin
1 tsp extra virgin olive oil
2 tsp water
4 skinless chicken breast halves, boned and defatted
8 sm whole-wheat flour tortillas, about 6-in diameter
8 oz grated cheddar cheese
½ cup diced green chili

  1. Preheat oven to 400F.  Lightly coat a baking sheet with olive oil.
  2. Place tomatoes, onion and garlic on baking sheet. Roast for 15 minutes in oven, or until golden brown. Cool. Place in a blender container along with chili powder, cumin, salt and pepper and puree until smooth. Set aside.
  3. Combine paprika with second cumin and chili powder in a small bowl. Add oil and water and mix to form a paste. Pat spice paste on chicken breasts generously. Grill or broil chicken breasts 3 to 5 minutes on each side, or until juices run clear when pierced with a fork. Cool and slice each breast into 4 long strips.
  4. Lay tortillas on a flat surface. Place 2 chicken strips, 1 tablespoon cheese and 1 tablespoon green chili on each tortilla. Roll and place in a 9 by 13-inch baking pan. Cover with sauce and top with remaining cheese.
  5. Reduce oven heat to 350F. Cook enchiladas for 15 to 20 minutes, or until cheese is melted and sauce is bubbly.