Anyone who knows me knows I am a total Mexican food maniac. I'm sure this dish only slightly resembles real Mexican food, but mmmmm, it sure is delicious. Tonight's meal:Chicken Enchiladas
Service for 4 big eaters
What you need:
One big or 2 medium size boneless/skinless chicken breast(s)
Four wheat tortillas
1 can (10oz) Old El Paso Enchilada Sauce
1 small onion
1 4oz can green chilies
Shredded cheese
No Fat sour cream (the no fat part is optional, but highly recommended)
Various spices
What to do:
Heat your oven to 350 degrees. Meanwhile, get a pot of water boiling. Poach the chicken (cook in boiling water). While the chicken cooks, cook your onion in a skillet with a little olive oil until soft.
Mix together the cooked onions, 1/4 cup sour cream, 1/3 cup shredded cheese, 1 tbsp dried parsley, 1/8 tsp pepper, 1/2 tbsp chili powder (add more or less depending on how spicy you want it), 1/4 tsp dried oregano, 1/8 tsp ground cumin, can of chilies (save a few to sprinkle over the top of the enchiladas), about 1/2 can of enchilada sauce. The chicken should be close to done - when done, drain water and rinse the chicken, then shred it and add it to your mixture of yumminess.
Pour the rest of your enchilada sauce in a pie pan. Dip four wheat tortillas, coating both sides, in the enchilada sauce. Spoon the chicken mixture into each tortilla and place seam side down in an ungreased Pyrex dish (I use the small square one). Pour remaining sauce over enchiladas. Sprinkle a little cheese and some green chilies on top. Bake uncovered for about 20 minutes or until bubbly.
Garnish with sour cream, salsa, quacamole, cheese, onions or whatever sounds good to you!
NOTE: These enchiladas can be pretty spicy if you're not careful. You can control the spiciness by using anything from mild to hot enchilada sauce, mild to hot green chilies and/or more/less chili powder. Also, you can always add more or less cheese if you'd like cheesier enchiladas, but my nutriton plan says to go light on the cheese!
2 comments:
Hey,
Just made these last week, sort of. I add a can or Cream of Chicken Soup to the recipe, use green onion, and then the tortilla's from Costco that you brown yourself (YUM), increase the ingredients a bit and freeze some. Wallah, instant dinner for a couple of lazy nights to come and still taste just as great!
Sissy! I want to see nutritional information on this stuff!?! How am I supposed to feel good about it if I don't see what its doing to me!?! ...you think I should calculate it on my own, don't you?
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