Chicken Enchiladas

These are AMAZING if I do say so myself. My brother Matt asks me constantly to make them and when I stay at my parents every year for a week while they go to my dad's work conventions, I fulfill his request. This recipe makes a ton, but the leftovers are just as good as the first time around.

Ingredients

• 2+ Lbs Boneless/Skinless Chix Breast
• 16oz Sour Cream
• 2 Bunches Green Onions (chopped)
• 4 Tbsp Fresh Parsley (chopped)
• 2 Cups Shredded Co Jack Cheese
• 1 Tbsp salt (or less if desired)
• 1 tsp pepper
• 3 cans Tomato Sauce
• 1 can Chopped Tomatoes (I use the ones with Garlic and Onions)
• 1 can Chopped Green Chili’s
• 1/3 cup Chopped Green Peppers
• 3 Tbsp Chili Powder
• 1 tsp ground cumin
• Package of 24 Soft Tortilla shells
• 2 Cups Shredded Mozz Cheese

Directions

Cook chicken in pan with Olive Oil, Sliced Onions and Garlic. Once cooled, shred into small pieces. In a bowl mix together Chicken, Sour Cream, Green Onions, Fresh Parsley, Jack Cheese, Salt and pepper. Set aside.

In medium sauce pan combine Tomato Sauce, Chopped tomatoes, Green Chili’s, Green Peppers, Chili Powder and ground cumin. Bring to a boil, then simmer for 5-10 minutes.

Soften shell in microwave for about 20 second (one at a time) take about ¼ cup of the chicken mixture and put onto shell at one end in a oval like shape. Continue by rolling the shell. Continue doing this until all the chicken mixture is used.

Line rolled Enchilada’s in a 9x13 backing pan. You may need 2 pans to hold all of them. Once in pan, cover with Tomato sauce, then cover sauce with Mozz Cheese.

Bake for about 30 minutes at 350. Let sit for a few minutes before serving.

Mexican Chicken Bake - Low Fat

Ingredients

• 4 large chicken breasts
• 1 can fat free, low sodium refried beans
• 1/2 cup salsa
• 1 packet low sodium taco seasoning
• 1/2 green pepper, washed, seeded and sliced
• 1/2 red pepper, washed seeded and sliced
• 1/2 yellow pepper, washed seeded and sliced
• 1 red onion, sliced

Directions

Preheat oven to 375 degrees. Defrost chicken breasts and trim fat. Coat all four breasts with 1/2 taco seasoning mix. Set aside.

Prepare glass baking dish with non stick spray. Combine refried beans and salsa in a mixing bowl and then transfer to the baking dish, making sure to spread contents evenly with a spatula.

Place chicken breasts on top of refried beans. Top with sliced veggies and sprinkle with remaining taco seasoning. Bake until veggies are tender and chicken is cooked through.

Serve with fat free sour cream and low fat cheese as a garnish.

"What are the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them—eat a penguin." ~Dave Attell