Wednesday, October 7, 2009

Chicken Enchiladas!

I made this the other day. I remember posting this on my blog a while ago, but since it is one of my favorites, I thought it deserves another post in case some of you missed it the first time. I learned about it on Oprah (she had the chef on her show) It is yummy and one of my husbands favorites too.

Roasted Chicken
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded

(optional) Garnish- avocado, sour cream, salsa, shredded cheese.

Serve with Mexican Rice

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

I garnish them with a sour cream, little salsa, avocado, and cheese. Serve with Mexican rice. (I use the Lipton bag kind) Enjoy! :O)


Corin said...

Mmm those look so good! Yum!

Nikkie Mac said...

That looks amazing!! I just ate dinner, but this makes me hungry!

Grammie Linda said...

This dish was sooooo yummy, can't wait for my next visit to have it again!