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Enchiladas are a Mexican favorite. They can be made with chicken, beef or even vegetables. This recipe uses chicken, low fat sour cream and cheese to create a healthier version.
For a spicier version try Chorizo Enchiladas Chorizo Enchiladas
Add corn salad and toasted lightly oiled tortillas with cinnamon and sugar sprinkled on top for a complete meal. If you are feeling creative make Sopaipillas.
Items to keep in your pantry for substitutions:
Canned chicken
Minced garlic, Jalapenos and salsa Verde in a jar
Canned corn and beans
Other items to keep on hand for substitutions
Sour cream or use Greek yogurt
Any shredded cheese
Tortillas or use lettuce and make a wrap
Onion, frozen or dried
Celery
Sugar and cinnamon
Any protein of your choice including beans, beef or pork
Chicken Enchiladas
Serves 4
Prep Time: 20 minutes
Total Time: 45 minutes
Ingredients:
1 pound chicken breast, skinless, boneless, sliced into strips
1 teaspoon olive oil
¼ cup chopped onion
1 small jalapeno pepper, seeded and chopped
1 clove garlic, minced
½ teaspoon ground cumin
1 cup shredded light pepper Jack cheese, divided
2 tablespoons light sour cream
4 (6-inch) corn tortillas
1 cup jarred salsa verde
Instructions:
Preheat oven to 350°F. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook about 3 minutes. Add onion, jalapeno, garlic and cumin; saute 4 additional minutes.
Add 1/2 cup cheese and the sour cream, stirring to combine; remove from heat.
Spoon chicken mixture evenly down center of tortillas. Roll up tortillas; place, seam side down, in a small baking dish coated with cooking spray.
Pour salsa over tortillas; top with remaining 1/2 cup cheese. Bake 10 minutes or until thoroughly heated.
Serve two enchiladas per serving.
Terri's Tips
Save time by preparing chicken mixture a day in advance
Use left over chicken mixture with rice for a new meal idea
Use your favorite cheese, Monterey Jack, Cheddar or any combination.
Use lot fat sour cream and cheese for a healthy version
Substitute ground or shredded beef or sliced green, red, and yellow bell peppers. Roast the peppers to bring out more flavor.