Chicken Enchilada Recipe

Chicken Enchilada Recipe

These enchiladas taste just like my abuelita’s — but are low in calories. My secret? Find out.

The secret to these low-calorie chicken enchiladas is that I cook everything on the grill: the chilies, the tomatoes, the chicken, and the tortillas.

But I don't mean the grill on the patio, but a grill pan that I put on the stove. The pan is one of those that comes with little ridges and, if you heat it well before cooking and just add a few drops of oil, everything you prepare will come out great.

Red Sauce Chicken Enchiladas
Makes 4 servings

For the Chili Sauce

3 guajillo chilies (opened, cleaned, deveined and seeded)
3 ancho chilies opened, cleaned, deveined and seeded
2 ripe tomatoes
2 garlic cloves, peeled and crushed with the blade of a knife
Olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 cup water
1 pinch salt


1. Heat up the grill skillet over medium heat
2. Put a few drops of olive oil on your hands and rub the chilies, tomatoes, and garlic
3. Place the chilies, tomatoes, and garlic on the grill pan and roast, turning them occasionally—until their skin begins to peel. (It doesn’t matter if they char a little)
4. In a blender, put the chilies, tomatoes, garlic, cup of water, cumin, oregano and salt. Pulse until a sauce is formed
5. Strain over a small pot and cook over medium heat until it boils
6. Once the sauce begins to boil, reduce the heat and cook uncovered over low heat for about 10 minutes. Remove from heat and reserve

For the Chicken Filling


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2 chicken breasts
1/2 lemon
1 pinch salt
1 pinch cumin
Freshly ground black pepper
Olive oil


1. Heat up the same skillet you used to broil the chilies over medium high heat
2. Sprinkle lemon juice on the chicken and season with salt, cumin and pepper
3. Add a few drops of olive oil and place the breasts facing upward on the grill pan. Cook until the meat turns white
4. Turn the chicken breasts over so they get the little grill marks and cook for another minute
5. Remove from the heat and cut them into 1/3 inch-wide strips; set aside

For the Enchiladas

12 corn tortillas
1 Tablespoon olive oil
3 cups romaine lettuce cut julienne style (strips)
1 cup crumbled queso fresco
1/2 cup red onion, sliced or cut julienne style


1. Preheat oven to 250 F
2. Heat up the grill pan over medium heat and sprinkle a little olive oil just before putting the tortillas
3. Dip the tortillas in the chili sauce one by one
4. Heat the tortillas in pairs, about 30 seconds on each side and then, place them on a baking dish in the oven so they stay nice and hot
5. To serve the enchiladas, place chicken in the center of the tortilla. Bend or roll. Add 1 tablespoon of chili sauce on top
6. Put abundant lettuce on the enchiladas. Sprinkle with cheese and garnish with onion

Do you have any other favorite ingredients that you add to your grandma’s enchiladas?

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