Molly's Favorite Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 portions chicken breast (about 1 lb)
4 green onions, sliced
2 tbsp fresh cilantro, chopped
1 jalapeño, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced
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Directions: |
Directions:Preheat oven to 350°F. Lightly coat a 9“x13” baking dish with cooking spray.
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Place chicken breast in a large pot and cover with water. Bring it 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 2 forks; set aside.
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Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeño; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
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Pour the 2 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.
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Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
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Divide the lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:About one hour |
Personal
Notes: |
Personal
Notes: Dan started making these in 2003 and it is Molly's favorite homemade meal. She has taken over the recipe and shared it with many others. It is so yummy!
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