Cooking With Chris

I haven't done my blog for awhile, I've been cooking, just not blogging. I really liked this recipe, like making lasagna with a mexican twist. I like the fact that you don't have to roll up the enchiladas, so much easier. I poached the chicken for this recipe in water and a can of low-sodium chicken broth, (you could use a Costco chicken, shredded), I added onions, carrots, parsley and salt and pepper, made a great chicken soup for later. I left in some of the chicken for a heartier soup.


Easy Chicken Enchiladas


Makes: 12 servings / Preparation time: 30 minutes / Total time: 1 hour, 10 minutes

1 tablespoon olive oil
1 cup chopped onion
2 small cans chopped green chilies
6 to 7 cups cooked, shredded chicken breast
1 package reduced-sodium taco seasoning mix
1 can (19 ounces) green enchilada sauce, you can use what you like, I like green
1/2 cup sour cream
1 can (10 3/4 ounces) condensed cream of chicken soup
3 cups cheddar-jack cheese - I grated sharp cheddar and Monterey Jack and mixed
6 (12-inch) flour tortillas

FOR GARNISH
Sour cream
Sliced green onions
Salsa Verde

Preheat oven to 350 degrees. In a large skillet, heat the olive oil. Add the onion and 1 1/2 cans of the chilies and sauté until tender. Stir in the shredded chicken , (I poached chicken breasts and things) and taco seasoning mix.

In a bowl, mix together the enchilada sauce, sour cream and soup. Set aside 1 1/4 cups of the sauce. Stir 1 cup of the remaining sauce mixture and 1 cup of the cheese into the chicken mixture.

In a 9-by-13-inch baking dish, spread some of the remaining sauce on the bottom of the dish.

Layer 2 tortillas in the bottom of the dish overlapping one another and extending over the sides. Drizzle with some sauce and spread half of the chicken mixture on top. Repeat with another layer of 2 tortillas and chicken. Top with a final layer of tortillas, tucking it under the overlapping edges of the other tortillas as you would when adding a top crust on a pie. Spread the remaining sauce over the top and sprinkle with the remaining cheese, sauce and green chilies.

Cover with foil shiny side down that has been sprayed with cooking spray and bake for about 35-40 minutes or until the cheese bubbles and the dish is heated through.

Remove from the oven and let stand 30 minutes before slicing -- it will still be warm. Serve topped with a dollop of sour cream and sliced green onions, if desired.

400 calories (33% from fat), 9 grams fat (3 grams sat. fat), 19 grams carbohydrates, 22 grams protein, 516 mg sodium, 50 mg cholesterol, 0 grams fiber.