Chicken Enchiladas

My mother and I didn't speak for almost 10 years after her mother, my grandmother passed away on Mother's Day May 12th, in 1999. Last year my mother was hospitalized for heart and stomach problems. She has never eaten healthy in her life. On her doctors recommendation she make some drastic changes in her diet. After so many years it was hard for us to speak again. I said told her how she needed to make changes in her diet if not for her children then her new grandson, my brothers son, who like us deserves to grow up knowing his grandmother. I offered to help her come up with healthier versions of our families recipes. Ever since we have slowly become close again like when I was in my teens. This is the first recipe that I came up with for her. She makes it twice a month for Sunday dinners now I am told. I am writing this entry as I am packing a bag to get on a plane to Seattle. This will be the first Mother's Day in 10 years, that I will be spending with my mother.




1 lb Chicken Breasts 3 Ancho Chili's, dried 3 Garlic cloves, crushed and peeled 1 teaspoon Chipotle Chili Powder 1 teaspoon Salt ½ teaspoon. Pepper ½ of a Lime ½ Red Onion, cut in large chunks Water 1 can (7 oz) Tomato Sauce 2 tablespoon Corn Starch ½ teaspoon Cumin 16-20 Corn Tortillas 1½ c White Onion, diced 1½ c Reduced fat, Mexican Cheese Blend

Nutritional information

No nutrition information available


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 1½ 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 ¼ cup chicken, 1 tablespoon onion, and 1 tablespoon 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 1½ - 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.