Saturday, April 28, 2012

Shredded Chicken Enchiladas

This is a Recipe I could not resist.  I made two hoping I could freeze one....Yeah...
Maybe I should have made Three....
CHeese CARbs ...this is not diet food but OH so good


2 Cloves of garlic, minced
2 Cans enchiladas sauce (mild) (you can get away with just using one but I like lots of sauce)
Salt & Pepper
2 Boneless Skinless Chicken Breasts
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Monterrey Jack Cheese
1/2 Cup Cilantro (or in my house Green onions for the Cilantro haters)
12 6-Inch Corn Tortillas
Cooking Spray

Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling.  Generously sprinkle salt & pepper onto the chicken breasts.
Nestle the chicken into the sauce.  Reduce heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes.  Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts.  One fork to hold the chicken in place.  The other fork to scrape and shred.
Transfer the shredded chicken to a large bowl.
NEXT Add half the enchilada sauce, 1/2 Cup of each Cheeses.
Stir to combine.
Spray or lightly oil a 9 inch x 13 inch baking dish.
Warm your tortillas lightly.  I stick mine in the microwave for a few seconds just to make them easier to roll.  Add a bit of your sauce to a shallow plate or wide bowl so you can dip your tortillas just before you are gonna fill them and roll em.
Next spoon about 1/3 of a cup of the chicken mixture along the centre of the tortilla.
Gently, but firmly, roll the tortilla around the filling and place in baking dish, seam side down.  Repeat with remaining tortillas.
Lightly spray the tortillas with cooking spray (or gently brush with olive oil).
This will help the tortillas turn golden in the oven and will also keep them from cracking.
Place the dish into the oven, uncovered, for 8-10 minutes or until the tops begin to turn golden.
Reduce the oven heat to 400 degrees.
Remove the baking dish from the oven.  Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.  Sprinkle the Green onions on top.
Lightly cover baking dish with foil and place in tot he oven for 20 minutes.
Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-1o minutes or until the cheese is golden.
Remove from the oven and let cool 5 - 10 minutes before serving.
We serve ours with a dollop of light sour cream!
Asia Girl

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