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Tuesday, April 1, 2014

Chicken Enchilladas

{ Prep Time: 20 mins (+ 35 mins to cook the chicken) / Cooking Time: 20-25 mins / Difficulty: Relatively Easy / Yields: 6-8 servings }
corn or flour tortillas (I used corn, but it's totally up to you - use whichever you like best)
3 large boneless skinless chicken breasts
1 cup red enchilada sauce
1 cup Mexican shredded cheese
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped
cooking spray

1. In a large pot, boil chicken until cooked through. (I believe it takes about 30-40 mins or so to fully cook the chicken.) To do so, place chicken in a large pot and cover completely with water. Cover and bring to a boil. Continue cooking until chicken is no longer pink in the center. To shred, place warm cooked chicken breasts in a mixer and mix on low speed until the chicken is shredded to the consistency you like. Or, just shred using two forks to pull chicken apart.
2. Preheat oven to 375 degrees.
3. Meanwhile, spray a 9x13" pan with non-stick cooking spray and set aside.
4. Pour a drizzle of enchilada sauce into the bottom of your prepared baking dish.
5. Add shredded chicken to a bowl with 1/2 cup shredded cheese. Add 1/2 cup of enchilada sauce to your chicken and cheese mixture and stir until combined.
6. Carefully, take a tortilla and fill with a few heaping tablespoons of your chicken mixture (be sure to not over fill the tortillas, as they will tear!). Roll each tortilla up and set it in the baking dish, seam side down. Repeat this step until your dish has as many enchiladas it can hold (see photo above). Pour another 1/2 cup of enchilada sauce over the top of the enchiladas, then sprinkle with remaining cheese. Cover with foil and bake for 20-25 mins. Remove foil during last few minutes of baking time. Garnish enchiladas with fresh cilantro and green onions.

* Serve with some fat free refried beans and Zatarain's Spanish Rice *

Recipe adapted from Preventionrd

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