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Mom's Chix Enchiladas Recipe

   
 

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     Mom's Chix Enchiladas

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   50 min.

Ingredients
4 portions chix breast (about 1 lb.)
4 green onions, sliced
2 Tbsp. fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas (or whole wheat)
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
 
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz.) ripe olives, sliced

Instructions
Preheat oven to 350. Lightly coat a 9 x 13 baking dish with cooking spray. Place chix breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in center (about 15 min). Drain and let cool slightly. Shred chix by pulling apart with 2 forks.
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 min. Add shredded chix and 1 can of enchilada suac. Cook, stirring occasionally, for about 5 min.
Pour remaining 2 cans of enchilada sauce in a medium bowl and microwave for about 2 min. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place in baking dish. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake for about 15 min.
Divide lettuce onto 4 plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.


Originally Submitted
10/16/2009





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