Monday, October 24, 2011

Chicken Enchiladas

I baked all day today. Total bliss. I do need to apologize for my pictures. My good camera broke. So most of these were taken with my crappy cell phone camera. I am not a happy camper, but at least there are some pics.

Now it is time for dinner and I need something other than sweet breads and seasonal chutney's. Gotta feed the troops! I am in the mood for mexican. However it is almost 5 and my all day long method just is not going to cut it tonight. Normally I would yammer on and on about cooking the chili sauce from scratch. But I have gluten free green chili sauce that was sent to me and I am going to use it. If you are like me, about now you would open another tab and start searching for a good chili sauce. I made two batches. One red... a milder one for the kids, and one green... hot and spicy for Randy. It is on a rare occasion that I don't. But, if you are in a hurry and want something easier... this is your recipe.

adapted from
Chicken Enchiladas

3 cups fat-free, less-sodium chicken broth
1 1/2 cups finely chopped onion, divided
2 teaspoons dried oregano
1/2 teaspoon salt
skinless, boneless chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 cup sour cream
3 cups green chili sauce or red chili sauce
Cooking spray
16 (6-inch) corn tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/2 cup (2 ounces) shredded cheddar cheese

Combine broth, 1 cup onion, and next 5 ingredients in a large saucepan; bring to a boil.

Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces.
 Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl, stirring well.

Preheat oven to 350°.
Spread 1/4 cup Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas either on the stove or in the microwave in a tortilla warmer.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Today I used a cheese alternative. Shhhhhh don't tell. No one noticed the difference. The cheese melts the same, tastes the same. Randy had seconds. We are not lactose intolerant, but for those who are... This is a great alternative.
It is by Lizanatti foods. I love that they are from Oregon like me =)

 Sprinkle half of cheese mixture evenly over filled tortillas in each dish.

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