chicken enchiladas

I’ve been making beef enchiladas for years. I made these the first time years ago and didn’t really like them. I found the recipe going through one of my old homemade cookbooks and decided to give them another try. I’m glad I did!

In a bowl, combine some cheddar, some montery jack, and some finely chopped onion.

Shred a rotisserie chicken. Kitchen Helper Husbands are very good at this job.

And now we make the sauce.

In a blender goes some 2% milk

some cilantro

an egg (cracked, of course)

a can of diced green chiles

and a can of tomatillos. And give it all a whirl!

Time to put it all together!

Combine the chicken, shredded cheese and onion in one bowl. Soften tortillas in the microwave and get your assembly line ready. I LOVE having an above range microwave when I make enchiladas.

Put some of the chicken mixture in a tortilla and roll up.

Repeat until all the chicken mixture is gone. (Sidenote: I usually stick with whole wheat tortillas, unless it’s enchiladas. I just love flour ones. And I allow myself this white flour indulgence.)

Pour the enchilada sauce over the top.

Bake for 20-25 minutes covered with foil. (Not sure where the foil is in this picture. I swear, it was there)

Top with cheese and put back in the oven for 5 minutes or until cheese is melted and bubbly.

Serve with sour cream, guacamole and chips!

Chicken enchiladas

3 chicken breasts, cooked and shredded
3.4 cup shredded monterey jack, divided
3/4 cup charp cheddar, divided
1/2 cup chopped onion
2/3 cup 2% milk
1 egg
salt and pepper
1 (11oz) can tomatillos, drained
1 (4.5 oz) can green chiles, undrained
8 flour tortillas
sour cream
Combine chicken, 1/2 cup of each cheese, and onion. Set aside.

Comgine milk, egg, salt pepper, tomatillos, and chiles in a food processor. Process until smooth.

Heat tortillas in microwave to soften. Spoon 1/2 cup chicken filling into tortilla, roll up, and placei n baking dish. Repeat with remaining tortillas and filling. Pour sauce over enchiladas.

Cover and bake at 375 for 20 minutes. Uncover, sprinkle with remaining cheeses, and bake 5 more minutes or until cheese melts. Serve with sour cream.

Serves 8.
Nutritional info: 314 calories; 13g fat; 2g fiber; 23g protein.


1 Comment

Filed under recipes, step-by-step

One response to “chicken enchiladas

  1. Wow You did a really good job on this thing.

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