Green Chili And Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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This is my healthy version of enchiladas. They are packed with fresh spinach and corn, they are light but perfectly creamy and delicious! Ingredients:
1 whole chicken (3-31/2 lbs) skin & extra fat removed |
2 cups fozen corn |
10 oz fresh spinach |
1 cup light sour cream |
2 cans diced, fire roasted green chilis |
4 cloves garlice, minced |
6 green onions sliced |
1 can black olives, quartered |
1 cup chicken broth |
1 cup jack cheese, shredded |
salt & pepper to taste |
18 corn tortillas |
sauce |
2 10 cans green enchilada sauce |
1/2 cup light sour cream |
1 cup slasa verde |
1/2 chicken broth |
1/2 cup shredded jack cheese for sprinkling on top |
Directions:
1. 1 Remove skin and extra fat from whole chicken, place in large pot, cover with cold water and bring to a oil and simmer until chicken is cooked through. Remove chicken and allow to cool, bone and shred.
2. 2 In a large bowl combine corn, chopped spinach, green chilis, garlic, sour cream, olives, cheeses, shredded chicken and broth. Mix to combine well. Taste and add salt and pepper to season.
3. 3 pray 2,9x13 pans with non-stick. Divide filling into 18 corn tortillas, roll filling into tortillas and place seam side down, you should have 9 in each pan.
4. 4 In a medium bowl, combine enchilada sauce, sour cream, salsa verde amd broth. Mix until well combined and there are no lumps. Divide in half pouring over each enchilada, sprinkle pans with remaining shredded cheese and bake in a 350 degree oven for 45 minutes. Serve hot!
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