Beth's Chicken EnchiladasSubmitted by: ELIZABETHKFOX
IntroductionThis recipe is adapted from Tyler Florence's "Chicken Enchilada" recipe and is recorded for its nutrition information. This recipe is adapted from Tyler Florence's "Chicken Enchilada" recipe and is recorded for its nutrition information.
Great Value Extra Virgin Olive Oil, 3 tbsp
Great Value Boneless Skinless Chicken Breast, 1.5 lbs
Cumin, 2 tsp
Garlic Powder, 2 tsp
Chili Powder, 1 tsp
Red/Purple Onion, diced, 1
Great Value Minced Garlic, 2 tsp
Great Value All Natural No Salt Added Corn, 1 can
Chipotle peppers in adobo sauce, 2 (or to taste)
Great Value Chopped Green Chiles, 7 oz.
Great Value All Natural Diced Tomatoes, 1 can
Great Value Tomato Puree, 1.5 small cans
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Sprinkle chicken/vegetable mixture with cumin, garlic powder and Mexican spices before turning.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of tomato puree or low-sodium enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, making 8 enchiladas with the seam side down. Top with enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
Optional: Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Number of Servings: 8
Recipe submitted by SparkPeople user ELIZABETHKFOX.