Chicken Enchiladas Made Healthier
- Reviews 1
Ready In: 45 mins
Serves: 6
Yields: 12 enchiladas
Ingredients
- 3 cups chicken breasts, cooked and shredded
- 5 ounces reduced-fat monterey jack cheese, finely shredded
- 1 cup fresh chives, snipped
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1 (29 ounce) can enchilada sauce
- 12 corn tortillas, warmed
- 2 ounces reduced-fat cheddar cheese, finely shredded
- 1 (2 ounce) can ripe olives, sliced, pitted, and drained
Directions
- In a large bowl, combine chicken, 3/4 cup Monterey Jack cheese, 1/2 chives, garlic, cumin, and pepper; set aside.
- Spread 1/2 cup of the enchilada sauce in a 13"x9"x2" baking pan.
- Transfer the remaining sauce to a large skillet and heat until warm.
- To soften each tortilla, completely submerge it in the sauce.
- Shake off the excess sauce and transfer tortilla to a plate.
- Spoon about 1/4 cup filling down the center and roll up to enclose.
- Place, seam down, in the prepared baking pan.
- Repeat until all are filled.
- Pour the remaining sauce over the filled tortillas and top with remaining Monterey Jack cheese, chedder cheese, remaining 1/2 cup of chives, and the olives.
- Cover with foil and bake at 350 degrees for 30 minutes or until bubbly.
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