EASY CHICKEN ENCHILADAS
EASY CHICKEN ENCHILADAS
Ingredients:
salt & pepper
2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 onion, chopped
1 green bell pepper, thinly sliced crosswise
1 cup frozen corn kernels
1/4 cup lowfat sour cream
1/2 cup fresh cilantro, chopped
4 oz. muenster or jack cheese, shredded (1 cup)
1 cup mild salsa verde (green salsa)
8 tortillas
Directions:
1. heat oven to 450 degrees. Fill a medium saucepan halfway with water. Bring to a boil; add t tsp. salt. Add the chicken, reduce heat and simmer until cooked through, 10-12 minutes. Transfer to a plate and let cool; shred.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, bell pepper and salt & pepper; cook, stirring occasionally, until tender, 5-6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.
3. Spread 1/2 cup of the salsa in a sprayed 9×13 baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 10 minutes.
D5 Creation
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