Easy, Delicious & Transplant-Friendly Chicken Enchiladas
It’s National Hispanic Heritage Month! To celebrate the observance, we’re sharing this recipe for homemade chicken enchiladas. Best of all, it’s quick and easy to make, delicious and kidney-friendly!
Prep time: 15 minutes
Cook time: 45 minutes
Total: 1 hour
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced onion
- ½ teaspoon dried oregano
- 2 ½ teaspoons chili powder
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 2 teaspoons parsley, minced
- 6 ounces of no-salt tomato sauce
- 1 cup water
- 8 ounces of chicken (about 2 chicken breasts), boiled, shredded
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 7 ounces of diced green chiles
- 8 ounces of low sodium chicken broth
- 8 ounces of sour cream
- 3 green onions, chopped
- 7 – 6” flour tortillas
- Enchilada sauce (recipe)
- 1 cup shredded Monterey jack cheese
- Heat oil in a saucepan over medium heat.
- Add garlic and onion and sauté for 2 minutes.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Set aside.
- Pre-heat oven to 350°F.
- Heat oil in a large skillet over medium heat. Add onions and cook for 5 minutes.
- Add chicken, green chile peppers and chicken broth. Bring to a boil, reduce heat and simmer for 15 minutes.
- Mix in sour cream and half of the green onions.
- Spoon 1/3-cup chicken mixture into each tortilla. Roll up the tortilla and place seam down in a single layer in a 9×9 baking dish.
- Top with enchilada sauce, cheese and remaining green onion.
- Bake for 30 minutes.
Portions: Makes 7 servings
This recipe is appropriate for those on renal diets, CKD non-dialysis, diabetes, dialysis patients, and kidney transplant recipients.