Healthy Homestyle Cooking Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the cookbook Healthy Homestyle Cooking , p.207 Ingredients:
3 cups chicken breast, cooked and shredded |
1 1/4 cups reduced fat monterey jack cheese, finely shredded |
1 cup chives, fresh, snipped |
1/2 tsp garlic, minced |
1/2 tsp ground cumin |
1/4 tsp ground black pepper |
29 oz enchilada sauce (1 can) |
12 corn tortillas, warmed |
1/2 cup reduced fat cheddar cheese, finely shredded |
2 oz olives, ripe, sliced, pitted, drained (1 can) |
Directions:
1. Preheat the over to 350 degrees.
2. In a large bowl, combine the chicken, 3/4 cup of the monterey jack cheese, 1/2 cup of the chives, the garlic, cumin, and pepper. Set the chicken mixture aside.
3. Spread 1/2 cup of the enchilada sauce in a 13 x 9 x 2 backing pan. Transfer the remaining sauce to a large skillet. Heat the sauce until warm.
4. To soften each tortilla, completely submerge it in the sauce. Shake off the excess sauce and transfer the tortilla to a plate.
5. Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan.
6. Repeats softening and filling the remaining tortillas.
7. Pour the remaining sauce over the filled tortillas. Top with the remaining 1/2 cup of Monterey Jack cheese, the cheddar cheese, the remaining 1/2 cup of chives, and the olives.
8. Cover with foil and back about 30 minutes or until bubbly.
9. Makes 12 enchiladas: 6 servings.
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