When I was growing up in Golden, Colorado, my mom would make dinner for my brother and sister and me just about every night. One meal she loved to make—and I loved to eat—was chicken enchiladas. By coincidence (or design), this meal fits nicely into this program! It is flavorful, nutritious and super satisfying!
- 4 piece chicken breast
- 4 whole green pepper, chopped
- 2 tbsp cilantro
- 1 whole jalapeno pepper, diced
- 6 tbsp red chili sauce
- 8 whole corn tortilla
- 2 cup lettuce
- ½ cup salsa
- ½ cup reduced-fat sour cream
- 1 cup, chopped or sliced tomatoes, sliced
- 2 oz olives
- Preheat oven to 350 degrees F. Lightly coat a 9x13 baking dish with cooking spray.
- Place chicken 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 the center, about 15 minutes. Drain and let cool slightly.
- Shred cooked chicken by pulling apart with two forks; set aside.
- Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeño, and sauté for 2 minutes. Add shredded chicken and one can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
- Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place seam-side down in the prepared baking dish.
- Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
- Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, tomatoes, olives, and a dollop of sour cream. Serve and enjoy!