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Chicken Enchiladas

Tummy.Tucker's picture
Ingredients
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Canned italian tomatoes 1 1⁄2 Cup (24 tbs), drained, seeded, and chopped (Reserving Liquid)
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Jalapeno pepper/Serrano pepper 1 Teaspoon, seeded and minced
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chicken 8 Ounce, skinned and boned cooked, chopped (Preferably Breasts)
  Corn tortillas 4 (6-Inch Diameter Each)
  Sharp cheddar cheese 4 Ounce, shredded, divided
  Black olives 8 , pitted, sliced
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a 10-inch non-stick skillet sprayed with non-stick cooking spray, saute the onion and garlic over a medium heat for about 1 minute, stirring constantly.
3) Stir in the tomatoes and reserved liquid, mushrooms, pepper and seasonings and cook for 5 to 8 minutes, stirring occasionally, until the sauce is thickened.
4) In a medium heat-proof mixing bowl, mix the chicken with half of sauce, keep aside and reserve rest of the sauce.
5) In a 8 inch non-stick skillet, heat each tortilla over a medium heat for about 1 minute, turning once, just until the tortilla becomes flexible.
6) Remove the tortilla, lay flat and spread 1/2 ounce cheese along the center, top with 1/4 chicken mixture and roll to enclose.
7) In a 8 x 8 x 2-inch baking dish, place with the seam-side down. Then repeat with rest of the tortillas and chicken mixture.
8) Pour the reserved sauce over the enchiladas, top with rest of the cheese, and bake in the preheated oven for 15 to 20 minutes, until the cheese is lightly browned.

SERVING
9) Garnish with the olives and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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