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Chicken Enchiladas

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Ingredients
  Chopped onion 1⁄4 Cup (4 tbs)
  Boneless chicken breasts 3⁄4 Pound
  Garlic 1 Clove (5 gm), minced
  Chili powder 1⁄4 Teaspoon
  Cumin 1⁄2 Teaspoon
  Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Teaspoon
  Grated low fat monterey jack cheese 1 Cup (16 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon
  Hot green chili peppers 3 Tablespoon, chopped (Canned)
  Corn tortillas 8
Directions

Preheat oven to 350°.
Rinse chicken and pat dry.
Poach or steam chicken breasts for 5 or 6 minutes or until white throughout.
Cool under running water, then dice into 1/4 inch cubes.
Place in small bowl and mix with onion, garlic, chili powder and cumin.
In a small saucepan over medium heat, melt margarine.
Add flour and cook 1 to 2 minutes, stirring frequently.
Whisk in skim milk, stirring constantly.
Bring mixture to a boil; reduce heat.
Stir in pepper, lemon juice and 1/2 of cheese (reserve remainder of cheese).
In a nonstick pan over medium heat, briefly heat each tortilla on each side until soft.
Place tortillas on flat surface and add 1 to 2 tablespoons of chicken and 1 tablespoon of reserved cheese.
Roll and place, seam side down, in a 9 x 13 x 2 inch baking dish.
Repeat for each tortilla.
Pour sauce over enchiladas and top with chili peppers.
Bake 20 to 25 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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