Cinco de Mayo: Chicken Enchiladas

One corn tortilla is a healthy source of fiber which helps your bowels digest foods. Happy Cinco de Mayo!  

  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-1-1.jpg?ve=1&tl=1

    Chicken_Enchiladas_1

    Ingredients 1.5 pounds chicken breasts (about 3 cups cooked shredded chicken)
    1 bay leaf
    1 chicken bouillon cube
    2 tablespoons olive oil
    2 large onions, chopped
    2 cloves garlic, finely chopped
    1 tablespoon sweet paprika
    1 teaspoon ground cumin
    1/2 teaspoon salt
    ¼ teaspoons ground pepper
    1 tablespoon tomato paste
    2 tablespoons stuffed green olives, finely chopped
    8 – 8 inch corn tortillas Fresh farmer’s cheese, shredded (optional) 1 cup Mexican blend cheese or mozzarella, shredded
    Avocado Salsa Ingredients
    1 avocado, diced
    1 medium tomato, diced
    ½ cup black beans
    1 – 8 ounce can corn
    1 tablespoon red onion, finely chopped
    1 tablespoon fresh cilantro, finely chopped
    1 tablespoons lemon juice
    Salt & pepper to taste
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-2.jpg?ve=1&tl=1

    Chicken_Enchiladas_2

    Step 1 Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth. Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-3.jpg?ve=1&tl=1

    Chicken_Enchiladas_3

    Step 2 Shred chicken into small pieces, and moisten with ¼ cup tablespoons of the broth. Set aside. (Do not discard both. You will need again later.)
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-4.jpg?ve=1&tl=1

    Chicken_Enchiladas_4

    Step 3 In large deep skillet, heat olive oil and add onions, garlic, paprika, cumin, and salt and pepper to taste. Cook over low heat for 15 to 20 minutes, until onions are very soft and clear.  (While cooking take this time to shred chicken.)
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-5.jpg?ve=1&tl=1

    Chicken_Enchiladas_5

    Step 4 Then add tomato paste and chopped olives and mix until well combined.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-6.jpg?ve=1&tl=1

    Chicken_Enchiladas_6

    Step 5 Add shredded chicken and one cup of the broth.  Mix well, cover and simmer for 20-25 minutes.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-7.jpg?ve=1&tl=1

    Chicken_Enchiladas_7

    Step 6 While the chicken is simmering, prepare your fresh avocado salsa.  In a small mixing bowl, mix all of the ingredients, cover and refrigerate.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-8.jpg?ve=1&tl=1

    Chicken_Enchiladas_8

    Step 7 Preheat oven to 350 degrees. Warm corn tortillas in a microwave for one minute.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-9.jpg?ve=1&tl=1

    Chicken_Enchiladas_9

    Step 8 Lightly spray a 9x13 baking dish with olive oil. Divide chicken evenly among the 8 tortillas and sprinkle with farmer’s cheese.  
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-10.jpg?ve=1&tl=1

    Chicken_Enchiladas_10

    Step 9 Roll and arrange in the baking dish seam side down. Top with ¾ cup Mexican blend cheese. Bake for 20 minutes.
  • https://a57.foxnews.com/static.foxnews.com/foxnews.com/content/uploads/2018/09/918/516/Chicken-Enchiladas-11.jpg?ve=1&tl=1

    Chicken_Enchiladas_11

    Step 10 Let cool for 10 minutes, then add the avocado topping and serve.
Image 1 of 10