4 portions chicken breast (about 1 lb.)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)
Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.
Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!
Label: Thaw. Bake in 350 oven for 15-20 minutes.
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)
Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.
Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!
Label: Thaw. Bake in 350 oven for 15-20 minutes.
No comments:
Post a Comment