This past weekend I made my favorite enchilada recipe, after not making them for a really long time. I was reminded of how much I love them and I wanted to share the recipe with everyone else because they are easy to make and SO good! I was going to include a picture, but I totally forgot to take one...maybe I'll have to make them again so I can add a picture! (Thanks Mom & Dad for the pictures! Glad I was able to share this delicious recipe with you!)
Mom's Chicken Enchiladas
From Eating for Life, Page 114
Ingredients:
4 portions chicken breast (about 1 lb)
4 green onions, sliced
2T fresh cilantro chopped
1 jalapeño, seeded and minced (optional)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced
Directions:
1. Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over hight heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 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 mixture. Roll up and place, seam side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated trhough and cheese is melted, about 15 minutes.
6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy.
-If you think the jalapeño will be too spicy for you, you can use a poblano pepper. They are flavorful, but not as spicy.
-I don't do the whole shredded lettuce thing, and I usually do just salsa instead of salsa and chopped tomatoes.
-I usually use flour tortillas instead of corn because they hold up better.
-Depending on the size of tortillas you use and how much filling you put in...this recipe usually makes 8-10 enchiladas.
Mom's Chicken Enchiladas
From Eating for Life, Page 114
Ingredients:
4 portions chicken breast (about 1 lb)
4 green onions, sliced
2T fresh cilantro chopped
1 jalapeño, seeded and minced (optional)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced
Directions:
1. Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over hight heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 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 mixture. Roll up and place, seam side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated trhough and cheese is melted, about 15 minutes.
6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy.
-If you think the jalapeño will be too spicy for you, you can use a poblano pepper. They are flavorful, but not as spicy.
-I don't do the whole shredded lettuce thing, and I usually do just salsa instead of salsa and chopped tomatoes.
-I usually use flour tortillas instead of corn because they hold up better.
-Depending on the size of tortillas you use and how much filling you put in...this recipe usually makes 8-10 enchiladas.
