Monday, July 11, 2011

Easy Chicken Enchiladas

In my post, A Tale of 4 Chickens found here, I shared how to cook multiple chickens in order to have prepared chicken available to reduce your time in the kitchen later.  If you're wondering what to do with some of your chicken, here is a great enchilada recipe that is easy, authentic, delicious and fast.  

This recipe will fill an 8"x8" pan.  If you would like to prepare a 9"x13" batch, just double the ingredients.

16 oz. Cooked Chicken (If you don't already have chicken              prepared, a rotisserie chicken from the deli works great)
28 oz. Can Hatch or Las Palmas Green Enchilada Sauce (Hatch      is preferred.  Skip the other grocery store brands.  They      do not have the authentic green chile flavor we are              after)
2-3 Cups Colby/Jack Cheese, shredded
8 oz. Sour Cream
6-9 Corn Tortillas (use tortilla chips if you do not have               tortillas)
Optional:  4 oz. Can Green Chilies, sliced green onion, cream           cheese, low-fat sour cream, low-fat cheese 

Spread enough sauce just to cover the bottom of your 8"x8" pan.  Cut corn tortillas into strips and use to cover the sauce.  Tear apart your chicken pieces to suit your preference and layer 1/2 on top of the corn tortillas.  Spread 4 oz. of the sour cream on top of the chicken,  **optional - 2 oz. of the green chilies and a sliced green onion**, approximately 1/3 of the enchilada sauce, and finally 1/3 of the cheese.  Repeat.  To top the enchiladas add a 3rd layer of tortilla strips, pour the remaining sauce over all and finish off with cheese.  Bake in a 350 F degree oven until nice and bubbly 35-45 minutes, depending if your chicken was already thawed or frozen.  The enchiladas tastes best when they reach bubbling hot as the tortillas need time to absorb the liquids and soften.

This is a very friendly recipe for reducing calories. It is one of my favorites when I'm calorie counting but craving something rich and satisfying.  To reduce carbs and calories, use only one tortilla cut in strips, per layer. Add more chicken, and replace the sour cream and cheese with low-fat versions  They will not melt quite the same, but you will barely notice the difference.  Your recipe will be a little runnier and not as set up, but the flavor will be wonderful.

On the other hand, if you desire a richer recipe, replace 1/2 of the sour cream with cream cheese.

Lastly, I listed the green chilies and green onions as optional because some kids are not crazy about these ingredients.  Even mild green chilies can sometimes add heat and you want this to be a recipe your kids will eat too, right?

Serve with fresh or bagged guacamole and salsa, and Enjoy!  Supper's ready!!!!

Thanks for stopping by,


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