Lighter Chicken Enchiladas | America's Test Kitchen

Name: Lighter Chicken Enchiladas | America's Test Kitchen
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)

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

Keywords

Mexican
Light
Latin America & Caribbean
Poultry
Chicken
Main Courses

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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)