"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mabel Breid
Added: Wednesday, March 15, 2006

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 350 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 350 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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