This tasty, low sodium recipe for chicken beef enchiladas uses either our low sodium red enchilada sauce or our low sodium Mexican style white enchilada sauce. (see recipes)
Chicken Beef or Pork Enchiladas
Ingredients
- 3 Tbsp olive oil or other vegetable oil, divided
- ¼ cup onion, finely diced
- 1 clove garlic, finely diced
- 4 oz can diced green chiles, drained OR 1 Tbsp jalapeno finely diced
- 1 ½ cups precooked no-salt chicken, beef, or pork, shredded or diced into small ½-inch pieces
- 1 Tbsp no-salt taco seasoning (see recipe)
- 1 ½ - 2 cups no-salt enchilada sauce, divided (either red enchilada sauce or Mexican-style white enchilada sauce - see recipes)
- 10 pre-cooked corn or flour tortillas (6 inch)
- 2 cups sharp cheddar OR Mexican blend cheese, shredded
Instructions
- Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish.
- Heat 1 ½ Tbsp oil in a large skillet over medium high heat. Saute the onion until tender (about 5 minutes). Add the garlic and green chilis and continue to saute for 1 minute. Then remove from the heat and stir in the meat and taco seasoning.
- Spread ½ cup enchilada sauce over the bottom of the prepared baking dish.
- For each tortilla: In a heavy skillet over medium heat, warm each tortilla (one at a time) until flexible, about 15 seconds. Spread about ¼ cup of the meat mixture in a line down the middle of the tortilla. Sprinkle 1 Tbsp of the sharp cheddar or Mexican blend cheese over the meat. Roll up the tortilla tightly, and place it (seam down) in the baking dish. (The tortillas will be side-by-side in the baking dish, with no space between.)
- When all of the tortillas are placed in the dish, spread enchilada sauce on top of the tortillas. Sprinkle the cheese on top of the enchiladas.
- Bake in the preheated oven 20 minutes until sauce is bubbling and cheese is lightly browned at the edges.
