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I discovered this recipe about three or so years ago in the Body for Life cookbook. I LOVE these enchiladas so much and they are always the first thing I think of whenever I have leftover chicken or turkey in the fridge (I'm pretty sure this picture right here is made up of Thanksgiving leftovers). These enchiladas are packed full of flavor, incredibly filling, and they're really good for you. The biggest difference is that rather than using a red sauce, or a cream base, they're made with two huge cans of the Verde enchilada sauce, which I had shamefully never had until making these. Don't let the fact that you're not on a diet sway you from giving these a try, I would make them often even in a world where calories never counted (oh and what a world it would be!)
Ingredients
1 lb chicken breast
4 green onions, sliced
2 TB fresh cilantro, chopped
1 jalapeno seeded and minced (if you get a hotter sauce, you may not need the jalapenos)
3 10 oz cans green enchilada sauce (I use 2 big 20-something oz cans, works just fine)
8 corn tortillas (I usually use at least 12)
1 cup reduced fat cheddar cheese, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can ripe olives, sliced
Directions
1. Preheat oven to 350. Light coat a 9x13 inch pan with cooking spray.
2. Place chicken breast in large pot and cover with water, bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the middle, about 15 minutes. Drain and let cool slightly, shred chicken with 2 forks.
3. Lightly coat a large skillet with cooking spray and place over medium high heat. Add green onion, cilantro and jalapeno; saute for two minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about two minutes. Dip each tortilla in the heated sauce and fill with about 1/3 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Enjoy!
The only downside to this cookbook is that there is no nutritional info posted on the recipes, which is a pet peeve of mine for any cookbook. However, if you are a die hard points counter, the ingredients are simple enough, I don't think you would have much trouble calculating it yourself.
ALSO
I've been offered another blog award! This one also came from Priscilla at Priscilla Bakes. This girl really knows her stuff when it comes to baking, and I just recently discovered how young she is, which really threw me for a loop because she is so talented! Definitely check out her blog. Thanks again Priscilla!
I'm going to pass this on to Christine at Cooking with Christine. She's got some very fun recipes with great pictures and stories to go with them.
I'm also going to pass this on to Nicole at Test Kitchen Recipes. I actually just discovered her blog last night, but she had me immediately at fish tacos. She's also got a lot of wonderful family friendly recipes that I can't wait to try out.
Hope everyone is having a great holiday!
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