Chicken Enchilada with Verde Sauce
Prep Time: 10 minutes
Cooking Time: 30 minutes
As a shortcut you can make this with leftover chicken or rotissrie chicken as well.
1 pound chicken breast, boneless and skinless
1/2 cups salsa, green
2 cups cheese, jack, shredded
3 cups green chili enchilada sauce
12 tortillas, corn
3/4 cup sour cream, low fat or light
2 teaspoons olive oil
1/4 cup olives, black, pitted
1/2 avocado(s), Haas or any
Cut boneless chicken into 1/2 inch pieces. Place a large skillet over medium heat. Add oil and heat. Add chicken and cook for a couple of minutes (without stirring) until lightly browned. Turn chicken to other side and brown for about 2 minutes. Remove skillet from heat. Soften tortillas by wrapping them in a damp paper towel and heating in the microwave for about 45 seconds until they are easy to roll without cracking. Spray a 13 by 9 inch baking dish with cooking spray. Spread about a half cup of the enchilada sauce over the bottom of the dish. Mix 1/2 cup of the sour cream with the remaining enchilada sauce, reserve remaining sour cream for garnish. In a medium bowl, mix the chicken and 1 cup of the salsa (reserve remaining salsa for garnish). Place a tortilla on a work surface. Place 2 tablespoons of the chicken and about a tablespoon of the cheese in the middle of the tortilla. Form a row with the mixture. Roll tortilla and place seam side down in the casserole dish. Fill and roll remaining tortillas. Pour the enchilada sauce mixture over the tortillas. Top with remaining cheese. Bake at 375 degrees for approximately 20 minutes. Garnish with Black olives, avocado slices, remaining salsa and sour cream.
Per Serving Approx.: 490 calories,26 g fat,11 g saturated fat, 29g protein,35 g carbohydrates,4 g dietary fiber, 1150 mg sodium