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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 (4-oz) skinned & boned chicken
Vegetable cooking spray
breast halves
1 1/2 tbsp chopped onion
1 1/2 tbsp chopped cilantro
1 jalapeno pepper, seeded and chopped
3 -10 oz cans enchilada sauce, divided
8 - 6-inch tortillas (corn or flour)
1/2 c diced tomato
1 1/2 c reduced-fat mild cheddar cheese
1/3 c ripe olives
4 c shredded lettuce
Directions:
Directions:
Combine chicken and water to cover in a saucepan. Cook over medium heat 15 minutes: drain and cool. Shred chicken: set aside. Coat a nonstick skillet with cooking spray:place over medium heat until hot, add onion, cilantro, and jalapeno pepper; saute until tender. Add 1 can enchilada sauce and chicken. Cook 5 minutes. Wrap tortillas in aluminum foil and bake at 350º for 1 minute or leave foil off and warm in microwave 30 seconds. Fill each tortilla with chicken mixture, roll up and place seam side down in a 13 x 9 x 2 inch baking dish. Heat remaining 2 cans enchilada sauce; pour over enchiladas, top with cheese, tomato and olives. Bake at 350º for 10 minutes or until heated. Serve over shredded lettuce.
Number Of Servings:
Number Of Servings:
8 servings at 246 calories per serving

 

 

 

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