Tuesday, November 6, 2007

EASY Chicken Enchiladas

Easy Chicken Enchiladas
Serves 2-3

1 lb. ground chicken
1 T vegetable oil
½ cup chopped onion
2 cloves garlic, minced
1 can of red enchilada sauce
1 can green chiles
6 corn tortillas
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Spray pyrex baking dish with cooking spray, and set aside.

Heat oil in large skillet. Add onions and garlic. Saute until onions become translucent and soft. Add ground chicken. Once chicken is browned, drain excess liquid, if any. Add can of enchilada sauce to the pan. Heat through. Mix in the green chiles.

To assemble the enchiladas: heat each tortilla in the microwave for 15 seconds to soften it, then add some of the chicken-sauce mixture inside the center of each tortilla and roll it up. Place it in the baking dish. Repeat this process until you have all of the tortillas rolled and placed in the baking dish. Once completed, spoon some of the sauce on top of the tortillas. Then add the shredded cheese and place in the oven for 10 to 12 minutes, just until the cheese starts to melt.


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