Friday, October 12, 2007

Chicken Enchiladas

This is a recipe I found in a healthy cookbook I have. It is surprisingly really yummy!


3 chicken breasts, cooked and shredded
4 green onions, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 0z each) green enchilada sauce
4-6 (reduced carb.) tortillas
1 cup cheddar cheese
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can ripe olives, sliced

Preheat oven to 350. 9x13 baking dish with cooking spray. Set aside.
coat a large skillet with cooking spray and place over medium heat add green onions, cilantro, and jalapeno, saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through (about 5 minutes).
pour the remaining two cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in sauce and fill with desired amount of chicken mixture. Roll up and place seam side down in prepared baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted (about 15 minutes).
Divide lettuce onto plates and place the enchilada on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives. Serve and Enjoy!!!

(Oh, I also added 1 can of green chilies to the chicken mixture)

5 comments:

Jen Scott said...

Ohh. I love how you showed the ingredients and then you displayed the final product... I mean masterpiece. I am a sucka for Mexican food. Yum Yum!

jenny said...

i am going to make this soon because i actually bought the RIGHT green onions last week!

jenny said...

oh and also i think you should put that pumpkin cookie recipe on here. i woke up craving them this morning.

jenny said...

okay i am going to make this but i am wondering if the jalapeno will make it too spicy for me. can i just leave it out?

jenny said...

i used half a jalapeno and they were sooooo good. thanks for this recipe!