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Chicken Enchiladas


1 lb Chicken Breasts
3 Ancho Chili's, dried
3 Garlic cloves, crushed and peeled
1 tsp Chipotle Chili Powder
1 tsp Salt
1/2 tsp. Pepper
1/2 of a Lime
1/2 Red Onion, cut in large chunks
1 can (7 oz) Tomato Sauce
2 tbsp Corn Starch
1/2 tsp Cumin
16-20 Corn Tortillas
1 1/2 c White Onion, diced
1 1/2 c Reduced Fat, Mexican Cheese Blend


Place the chicken, anchos, garlic, chili powder, salt, pepper, onion and lime in a pot and cover with water. Bring to a boil. Turn down to simmer and cover the pot with a lid. About 30 min to an hour later the chicken should be falling into threads.

Place a mesh strainer over a bowl and drain let the chicken cool in the strainer.

Place the liquid back into the pot and turn on medium, bring to a boil. Add the tomato sauce, cumin and corn starch to the liquid in the pot. Stir vigorously until well combined, and all of the starch is worked into the liquid completely. Taste, salt and pepper to taste. When combined reduce heat to simmer and let it reduce by half.

While the sauce is reducing remove the lime, garlic, and onion pieces from the drained chicken. In a plate shred the chicken with fingers, if it is still too hot to handle then use forks. Taste and salt as needed.

Using a clean dish cloth, dampen with water and wrap the tortillas in it. Microwave for 2 min to soften. This makes them easy to roll without cracking as you place in the baking dish.

While the tortillas are in the microwave, dice up a small white onion should come to just under 1 1/2 cups. Place the onion in a bowl. Add the cheese to a bowl. Place the bowls of chicken, onion, and cheese on a work surface. Place the baking dish next to your work area, a 9x13 baking dish works perfectly. Remove the tortillas and place in the center of your work area. They will be hot, so be careful.

Starting in the edge of your baking dish place one tortilla and fill with the chicken, onion and cheese (if you need measurements; about 1/4 cup chicken, 1 tbsp onion, and 1 tbsp cheese). Roll placing seam side down. Repeat until all the chicken is used. You may or may not end up using all of the tortillas. You should have left over onion and cheese.

The sauce should be reduced by half at this point. If needed (looks lumpy from the corn starch) strain into a bowl. If you let the sauce reduce by half you should have around 1 1/2 - 2 cups of sauce. Ladle the sauce over the filled tortillas in the baking dish. Sprinkle with remaining onion and cheese. Bake uncovered in oven for 20 min at 400°F. Serve with your favorite sides, and garnish. Tastes great with a bit of cabbage and lime wedges with a little bit of fat free sour cream.



Nutritional Information Per Serving

no nutrition information available

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