Prep 15 mins
Cook 25 mins
These are something that I just made up tonight for dinner and they were yum yum yummy. I would put them at a 3 or 4 on the scale of 1-10 for spiciness, so if you like spicy, you'll love these.
- 8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
- 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
- 1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
- 3⁄4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
- 1⁄2 cup colby-monterey jack cheese (shredded)
- 3 tablespoons goat cheese (soft)
- 1 (4 ounce) can green chilies (don't drain)
- 1⁄2 cup fat free sour cream
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon cracked black pepper
- Preheat oven to 350.
- Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
- In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
- Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
- Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
- Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
- Garnish with sour cream and green onion if desired.
Very tasty. The goat cheese is a great addition. Only change I'd make is adding another can of enchilada sauce and/or diced tomatoes to make it a bit less dry.
Excellent job Megan! I made this over the weekend and it was worth breaking my diet for this! Enchiladas are one of my favorite foods, ever since childhood, and I especially love cooking them because they are so versatile: there are so many different ways to make this dish and yet each variation is uniquely wonderful. This was very easy to make and so enjoyable. The goat cheese compliments the spiciness perfectly. I'm glad I tried this and I plan to make it again. THANKS!