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Saturday, February 5, 2011

Chicken Enchiladas

I made these tonight and they were AMAZING. I felt like we were eating at an authentic Mexican restaurant and they don't kill you in calories which is a huge plus!


2 (6oz) boneless, skinless chicken breasts
1 T olive oil
1 onion, chopped
1 green bell pepper thinly sliced
1 cup fresh or frozen corn
1/4 cup lowfat sour cream (i used fat free)
8oz Jack cheese shredded (1 cup)
1 cup mild salsa verde (green salsa) I used this:
8 (6 inch) corn tortillas, microwaved on high until pliable - I used whole wheat tortillas


Heat oven to 450. Fill a medium saucepan halfway with water. Bring to a boil, add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a 13x9in baking dish. Roll the chicken mixture in tortillas (about 1/2 cup per tortilla) and place seam-side down in the dish. top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

Per Serving (2 tortillas) - 441 cal

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