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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven. Ingredients:
6 tortillas, large |
1 cup salsa (mild or hot depending on your preference) |
1/2 cup low-fat sour cream |
1 lb chicken breast |
salt |
pepper |
2 tablespoons lime juice |
2 -3 cups cheddar cheese, shredded (or monterey jack) |
4 green onions, chopped finely |
2 tomatoes, chopped finely |
1/2 cup red onion, chopped (optional) |
Directions:
1. Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
2. Shred chicken breast into semi-fine shreds.
3. Preheat oven to 400°F.
4. Assemble enchiladas having all ingredients prepared and in bowls makes it quick:.
5. Smear a bit of sour cream over the tortilla (not too much).
6. Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
7. Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
8. Roll up and place in glass baking dish.
9. Continue until done.
10. Sprinkle a bit of cheese over the rolled up enchiladas.
11. Bake in oven for 25-30 min until golden and crunchy on top.
12. Serve with salad, guacamole, sour cream and salsa.
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