Thursday, September 28, 2006

Chicken Enchiladas

These are a favorite in my family but I must warn they aren't the most healthy. I found a recipe for similar enchiladas in Cooking Light, and I actually like that recipe better. Try both and see what YOU think! (You could also use "light" ingredients in the first recipe)

Chicken Enchiladas

4-6 cooked chicken breasts, shredded
1 8 0z. package of cream cheese, softened
1 lb monterey jack cheese, cubed (I think this is about 1 med sized block of cheese)
1 pint sour cream (again, I think it's 1 regular sized container)
2 cans cream of chicken soup
1/2 cup salsa
flour tortillas, fajita or burrito size (if you use small tortillas you probably can't fit as much filling but may be able to make more...)
cheddar cheese, grated to go on top

Combine chicken, softened cream cheese, jack cheese cubes and salsa in a bowl. Mix together sour cream and cream of chicken soup in ANOTHER bowl. Pour 1 cup of the sour cream mixture in the bottom of a 9x13 inch pan and spread evenly. Place about 1/4 cup chicken mixture in the middle of each tortilla, roll up and place seam side down into the pan. When pan is full, pour the salsa on top of the enchiladas, then pour the rest of the sour cream mixture on top of that. Sprinkle with cheddar cheese and bake at 350 degrees for about 30-40 minutes.

Chicken Enchiladas by Cooking Light (May 2006, pg. 142)

cooking spray
1 1/2 c chopped onion
2 cups chopped or shredded chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chiles
1 (14.5 oz) can petite diced tomatoes, undrained
(OR I bought 2 cans of diced tomatoes with the chiles already in them)
2 cups 2% milk
2 TB flour
1/4 tsp salt
6 8-inch (fat-free) flour tortillas (or a package...)
2 cups grated swiss or jack cheese, divided

1. Preheat oven to 350 degrees
2. Heat a large skillet over med heat and coat with cooking spray. Add onion, cook 5 minutes or until tender. Stir in chicken, chiles and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over med-high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 c chicken mixture and about 2 1/2 TB cheese down the center of each tortilla, roll up. Arrange the tortillas in the bottom of a 13x9 inch baking pan coated with cooking spray. Pour milk mixture over tortillas and top evenly with remaining 1 cup of cheese. Bake at 350 degrees for about 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil casserole for 3 minutes or until cheese begins to brown. (This step tops it off!)
7. Enjoy!


No comments: