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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These are something that I just made up tonight for dinner and they were yum yum yummy. I would put them at a 3 or 4 on the scale of 1-10 for spiciness, so if you like spicy, you'll love these. Ingredients:
8 flour tortillas (i used an organic whole wheat low cal, low fat brand) |
10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded) |
1 (10 ounce) can red enchilada sauce (i used old el paso hot enchilada sauce) |
3/4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping) |
1/2 cup colby-monterey jack cheese (shredded) |
3 tablespoons goat cheese (soft) |
1 (4 ounce) can green chilies (don't drain) |
1/2 cup fat free sour cream |
1/2 teaspoon kosher salt |
1/4 teaspoon cracked black pepper |
Directions:
1. Preheat oven to 350.
2. Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
3. In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
4. Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
5. Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
6. Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
7. Garnish with sour cream and green onion if desired.
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