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LeeAnna
Darby’s
Easy Chicken Enchiladas
Main Dish
This is a quick and easy dinner idea which can
be cooked and served immediately or frozen and baked a few at a time. Use
canned chicken if you prefer or chopped cooked pork. You may also vary the
recipe by adding refried beans, black beans, diced green chili’s or
replacing the red sauce with green enchilada sauce. The green enchilada sauce
is especially good with the pork.
Makes: 6
Ingredients
2 chicken breast halves, cooked and shredded
(about 2 cups)
1 cup grated cheddar cheese, divided
½ cup non-fat sour cream
5 green onions, chopped
1-2 teaspoon ground cumin
Cooking Spray
6 (6 to 7-inch) flour tortillas
14 or 15-oz can enchilada sauce
Directions
- Heat oven to 325º F. Spray 9 x 13-inch
baking dish with cooking spray and set aside.
- In a mixing bowl, combine shredded
chicken, sour cream, chopped green onions, cumin and 1/3-cup of the
grated cheddar cheese. Set aside.
- Over medium heat, soften tortillas in a
skillet sprayed with cooking spray, about 1 minute per side. Spoon 1/3
cup of chicken mixture down center of each tortilla, roll and place seam
side down in baking dish.
- Pour enchilada sauce over filled
enchiladas; sprinkle with remaining 2/3 cup of cheese. Bake at 325º for
25-30 minutes or until sauce thickens.
 To
cook the chicken breasts, place breasts in a 2-quart sauce pan, cover with
water, add a few peppercorns, onion slices, celery stalk or bay leaf if
desired, bring water to a boil, then turn heat down and simmer for about 10
minutes. The chicken should be moist and succulent, but not dry. If you are
planning to freeze, you might wish to use the larger tortillas so the ends can
be tucked. Wrap each enchilada individually after step 3 and freeze. When
ready to cook, remove from wrapper, place on a microwave safe plate and cook
on high for 2-3 minutes. Remove from microwave, add ¼ cup of sauce and 2
tablespoons of your favorite cheese. Microwave for an additional 30 minutes.
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Recipe