SASSY CHICKEN ENCHILADAS

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Sassy Chicken Enchiladas image

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.

Provided by Megan Krape

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 219.1, Fat 8.7, SaturatedFat 3.1, Cholesterol 30.4, Sodium 464, Carbohydrate 21.6, Fiber 1.5, Sugar 2.7, Protein 13.2

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