CHICKEN ENCHILADAS

Chicken Enchiladas

  • Servings: 8
  • Difficulty: Medium

Ingredients

  • 1/3 cups fat free sour cream.
  • 1/2 cup chopped green onions.
  • 1/3 cup minced fresh cilantro.
  • 1 tbs minced fresh jalapeno chili pepper.
  • 1 tsp ground cumin.
  • 1 tbs vegetable oil.
  • 12 oz. boneless, skinless chicken breast, cut into 3 x 1 inch strips.
  • 1 tsp minced garlic.
  • 8 flours tortillas (8 inch)
  • 1 cup shredded Cheddar Cheese.
  • 1 cup bottled chunky salsa (medium or hot)
  • 1 small ripe tomato, chopped.

Directions

  1. Preheat the oven to 350 °F. Spray a 13 x 9 x 3 inch baking dish with nonstick cooking spray.
  2. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin.
  3. Spray a large nonstick skillet, with the cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork.
  4. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
  5. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa in a strip down the center and sprinkle the salsa with the tomato. Garnish with cheese. Serve hot.

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Categories: Main dishes

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