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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These enchiladas are super easy, delicious and somewhat weight watcher friendly. Chimichangas, Tacos, and Mexican pizzas can also be made from the Chicken base recipe - use your imagination for other variations. See those posts for recipes. Ingredients:
8 ounces shredded cooked boneless skinless chicken breasts (i use store roasted chicken or 2 half breasts simmered in water until cooked. (tip shred chicken whi) |
1 (4 ounce) can diced green chilies |
12 ounces deli style salsa |
sour cream (optional) |
cilantro (optional) |
hot pepper sauce (optional) |
jalapeno (optional) |
olive (optional) |
avocado (optional) |
guacamole (optional) |
salsa (optional) |
chicken base |
0.5 (19 ounce) can enchilada sauce, green (or red if you prefer) |
12 corn tortillas |
16 ounces shredded low-fat mexican cheese blend |
12 sliced olives |
Directions:
1. Cover bottom of baking dish with thin layer of sauce.
2. Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
3. In center of each tortilla place scant 1/4 C of chicken base mix and.
4. 1oz Mexican blend shredded cheese.
5. Roll tortilla - enchilada style.
6. Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
7. Bake 350° until cheese is bubbly about 15-20 minutes.
8. serve immediately.
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