My mexican food cravings come at the most odd times. I can crave an enchilada at 7am and I would be happy to have one for breakfast with no regrets. Pretty sure it's the mexican in me that makes my cravings so strong. I can have one craving for days. This dish was definitely the result of my need for enchiladas. I was lucky to have left over rotisserie chicken in my fridge, and I believe it makes dinner planning so much easier. Rotisserie chicken is a must have!
Skinny Green Chile and Chicken Enchiladas
adapted from CookingLight
Ingredients:
1/2 teaspoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped jalapeno, seeds removed
1 cup shredded cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
24 oz can of Green Chile Enchilada Sauce (or make your own!)
10 corn tortillas
1/4 cup crumbled feta cheese
Directions:
- Preheat oven to 350.
- Heat oil in a nonstick skillet over medium-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Add jalapeno; cook 30 seconds. Take off heat, add chicken, salt, and pepper.
- Spread 1/2 cup green Chile sauce on bottom of 13x9in baking dish. Place 1/4 cup of chicken mixture and 1 teaspoon of crumbled feta cheese on each tortilla; carefully roll up and place seam side down in baking dish. Cover rolled tortillas with remaining sauce, making sure all is covered. Sprinkle with remaining cheese.
- Bake at 350 for 20 minutes or until thoroughly heated.
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