This Chinese restaurant staple gets a lot of its sky-high fat content from oil. We lightened it significantly but kept all of its flavor and crunch.
Now POINTS® Value: 8
Level of Difficulty: Moderate

easy!

When hosting a barbecue, it is generally a good idea to offer a choice of at least two different grilled meats, and you usually cannot go wrong making chicken one of them. Chicken breasts marinated in lemon and herbs are a nice contrast to barbecued ribs or other rich meats.

Freezer Chicken Enchiladas

Preparing enchiladas can be a multi-hour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that they could be prepared well ahead of time and stored at the ready. Here’s what we discovered:

Test Kitchen Discoveries

• Freeze the rolled enchiladas and sauce separately; otherwise they will turn into a mushy mess.
• Spray the tortillas with vegetable oil cooking spray and briefly heat them in the oven to make them pliant enough to roll easily.
• Bake the enchiladas while still frozen. We found that defrosting them actually leads to a dried-out texture once baked.
• Partially bake the enchiladas “naked,” or without sauce. A light coat of vegetable oil spray will keep the tortillas from drying out too much.
• For authentic flavor, puree and “fry” the sauce until the flavor and color has intensified. Most Mexican sauces are prepared in this fashion.
• Smoky chipotle chiles add both heat and a rich flavor to the sauce. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. They are found in the Mexican foods section of most supermarkets.

Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.

6 pts per serving