Cripsy Chicken Enchiladas (Healthier Version)
I'd say I'm basically an expert at eating enchiladas at this point in my life… and these crispy enchiladas might just be my favorite version yet.
There's something about that golden, crispy texture that completely transforms them - it's almost like if a taquito and an enchilada had a baby (and yes, it's as good as it sounds).
The sauce has the perfect amount of kick. It's not overly spicy, but it definitely brings some heat, making it ideal for adults and anyone who loves a little extra flavor. For younger kids, you might want to tone it down slightly - but for the rest of us, it's perfection.
I like to use avocado oil in this recipe for a cleaner, more wholesome option, especially when frying. It gives you that crispiness without feeling too heavy.
One of my favorite upgrades in this recipe is using bone broth instead of traditional stock. I personally love the brand Fond - they have amazing flavor options, and I used one with nopal, cilantro, and habanero that adds so much depth.
Not only does it enhance the flavor, but bone broth also adds extra nutrients, making this dish feel just a little bit better for you while still being completely indulgent.
Enjoy!
Ingredients
Method
- Heat oven to 350 degrees
- Start by drying your chicken-well. Season with 1 teaspoon salt,½ teaspoon fresh cracked pepper, 1 teaspoon Mexican oregano. Rub that on each side.
- Season your tomatoes in a baking dish of any kind. Same as the chicken measurements. Add 1 tablespoon of avocado/or Olive oil. Mix. Bake until the tomatoes begin to blister. About 15-20 minutes. Set aside.
- Bring a sauce pan to a boil. Remove from heat then add the 2 Chile peppers to the pot. Then cover with a towel to let the peppers soften for about 20 minutes.
- Add 2 tablespoons of avocado oil or olive oil to a big pot of choice. Bring the pot to medium heat and then add the chicken to sear on each side. Each side should be golden brown. About 6-8 minutes total then move chicken to a plate.
- Add the diced white onion to the pot and cook until translucent. About 5 minutes - Stirring often. Then add the white scallion onions and minded garlic and cook for 1-2 minutes. Pour in the Bone broth or any alternative broth of choice.
- Take the stems and seeds out of the two Chile peppers and add those to a blender/ or food processor. Add all the pot ingredients plus the 1 chipotle pepper in adobo. Blend until smooth and pour back into pot. Add salt and pepper to taste.
- Add the chicken plus juices into the pot and bring to a slight boil. Cover and then simmer for 15-20 minutes/ or until done. Then take your chicken and shred in a kitchen aide mixer (any attachment works) or use two forks to pull apart.
- Next heat a frying pan with about 2 tablespoons of avocado oil. Fry each tortilla on both sides for about 15 seconds ( just as you start to see it bubble). Set each tortilla in paper towels to absorb oil. Add more oil as needed as you're frying.
- Next dip your tortilla (with tongs) into the pot of sauce. Making sure each side is submerged. Bring wet tortilla onto a sheet pan and fill with desired cheese amount and chicken. Roll that semi tightly.
- In the same pot as the tortillas we fried. Fry the enchiladas seam side down on medium heat to seal. Sear and crisp for about 2-3 minutes. checking often. Then flip to the other side and repeat.
- Now it's time to assemble. Pour your desired sauce amount onto your plate and add the enchiladas right on top! garnish with crema, pickled red onions, avocado,cilantro and some lime wedges. Yum!
