Green Chilie Chicken Enchiladas Yummo!
GREEN CHILIE CHICKEN ENCHILADAS
2 large boneless skinless chicken breasts cut in small dice sizes pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Adobo seasoning or garlic powder (with Adodo, put less salt)
8 oz pack cream cheese / can use low fat
1 tbsp finely diced jar not fresh jalapenos if desired
1 can green chilie sauce
8 oz pack shredded cheese I use monterey jack, or a mexican blend cheese
can use low fat
6 flour tortilas can use low fat or low carb
1. Coat non stick skillet with cooking spray or oil. Sprinke chicken with cumin, pepper, and Adobo. Saute chicken until no longer pink, but not brown. Don't overcook.
2. Remove from heat. Stir in chream cheese and about 2 tablespoons of the chilie sauce. For more spice, add the jalapenos.
3. Put about 1/4 cup of chicken and cheese mix into each tortilla shell. Start on one end and roll loosely.
4. Place filled shells in a greased baking dish with seam side down.
5. Pour remaining sauce over shells and spread evenly.
6. Top casserole with shredded cheese mixture. Cover loosely with foil.
Hint: You can stop at this point and refrigerate overnight if you want to prepare ahead and cook next day.
7. Bake in 425 degree oven for 15-20 minutes until cheese is melted and bubbly. Uncover and cook additional 5-10 minutes until cheese is lightly golden brown.
Serve warm. Tastes great leftover. Freezes well. Serve with shredded lettuce, diced tomato, black olives, jalapenos, and sour cream if desired.
This is a good source of protein and calcium.
2 large boneless skinless chicken breasts cut in small dice sizes pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Adobo seasoning or garlic powder (with Adodo, put less salt)
8 oz pack cream cheese / can use low fat
1 tbsp finely diced jar not fresh jalapenos if desired
1 can green chilie sauce
8 oz pack shredded cheese I use monterey jack, or a mexican blend cheese
can use low fat
6 flour tortilas can use low fat or low carb
1. Coat non stick skillet with cooking spray or oil. Sprinke chicken with cumin, pepper, and Adobo. Saute chicken until no longer pink, but not brown. Don't overcook.
2. Remove from heat. Stir in chream cheese and about 2 tablespoons of the chilie sauce. For more spice, add the jalapenos.
3. Put about 1/4 cup of chicken and cheese mix into each tortilla shell. Start on one end and roll loosely.
4. Place filled shells in a greased baking dish with seam side down.
5. Pour remaining sauce over shells and spread evenly.
6. Top casserole with shredded cheese mixture. Cover loosely with foil.
Hint: You can stop at this point and refrigerate overnight if you want to prepare ahead and cook next day.
7. Bake in 425 degree oven for 15-20 minutes until cheese is melted and bubbly. Uncover and cook additional 5-10 minutes until cheese is lightly golden brown.
Serve warm. Tastes great leftover. Freezes well. Serve with shredded lettuce, diced tomato, black olives, jalapenos, and sour cream if desired.
This is a good source of protein and calcium.
You can make it with turkey or ground beef if you don't like chicken.
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