Friday, April 13, 2012

Chicken Enchiladas

Chicken Enchiladas


2-3 Boneless, skinless, chicken breast diced
1 can tomatoes and chiles
1 packet  taco seasoning mix, reduced sodium
8 whole wheat tortillas
2 c 2% Shredded cheese or 1 jar prepared queso
2 tsp wet minced garlic
1/4 c cilantro, fresh, chopped
1 can enchilada sauce

Optional garnishes- black olives, green onions, plain Greek yogurt, salsa


Turn on skillet to med-med high heat. Spray with non-stick spray.
Brown chicken about 2-3 minutes each side, then add minced clove of garlic, tomatoes and chiles (with juice), taco seasoning and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
Turn off heat and shred the chicken
Place 1/8 chicken mixture, and 1 Tbsp. shredded cheese on each tortilla (or a couple spoons of prepared queso) and roll. Place seam side down in a baking dish sprayed with non-stick spray.
Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and yogurt.

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