Wednesday, November 14, 2012

Healthier Chicken Enchiladas: delicioso!

Let me cut to the chase: this is one of my and Mr. J's favorite meals. It's relatively healthy, inspired by this recipe, and a great alternative to your typical taco night. This is also a fun recipe to play with: you could easily use my steps below to create turkey, beef, or vegetarian enchiladas. Add extra filling ingredients like veggies or rice, and finish it with your favorite combination of cheeses :)

Fun fact: a traditional enchilada is a filling wrapped in a corn tortilla topped with a pepper sauce. Olé!

Chicken Enchiladas

                                   Boil 2 raw chicken breasts in 2 cups of chicken broth or stock
                                       seasoned with 1 Tbs. hot sauce, 1 tsp. chili powder, and
                                                   2 chopped garlic cloves for 20 minutes.

                         Drain liquid (freeze it for future chicken soup!) and shred chicken and garlic.
                              Add 1/2 cup sour cream, 1 tsp. hot sauce, 1/2 cup chopped onion,
                                               1 tsp. chili powder or cumin, salt and pepper.

                         Separate the chicken filling into 4 large tortillas (try homemade organic ones).
                         Wrap each tortilla by folding two sides toward the middle and rolling one of
                         the open ends towards the opposite open end. Did that make ANY sense?!

                                 Place the tortillas into a greased 9x13 baking pan. Pour a small can
                                 of medium enchilada sauce over them and top with cheddar cheese.
                                           Cover with aluminum foil and bake for 25 minutes.

                                 Drool over your amazeballs creation. Oh, and, you know, eat it.