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Lighter Chicken Enchiladas

Name: Lighter Chicken Enchiladas
Yield: Serves 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 , medium onion, chopped fine; 1/2 teaspoon, vegetable oil; , Salt; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 3 tablespoons, chili powder; 2 teaspoons, ground cumin; 2 teaspoons, sugar; , 2 cans (8 ounces each) tomato sauce; 1 cup, water; 1 pound, boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat; , Ground black pepper; 8 ounces, 50 percent light cheddar cheese, shredded (2 cups); , 1 can (4 ounces) pickled jalapeños, drained and chopped; 1/2 cup, minced fresh cilantro; 12 , (6-inch) soft corn tortillas; , Vegetable cooking spray; 1 , lime, cut into wedges (for serving)

15 comments

Main Courses

Latin America & Caribbean

Could we overhaul enchiladas while still keeping all the gooeyness and flavor that make us love them?

SERVES6

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