Layered Chicken Enchiladas

Cheesy-Chicken-Enchilada-Style-Burritos-14I did this in the oven. I used whole wheat flour tortillas, and I layered it like a lasagna. I cooked it in a 9×13 dish sprayed with Pam and baked it at 350 for 40 minutes. Delicious!

Ingredients

3 boneless/skinless chicken breasts (I carefully slice each chicken breast lengthwise to thin them out)

2 (16 ounce) jars red enchilada sauce

1 (4 ounce) can green chile peppers

1/2 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese, reduced fat

1 (8 oz.) container sour cream, fat free (I use regular sour cream as I do not care for the texture of fat free or reduced fat)

6 medium whole wheat tortillas

DIRECTIONS

Preheat oven to 350 degrees.

Place chicken breasts in a covered baking dish…it is fine to use a pan and cover it with foil.

Bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Shred chicken or cut into bite-sized cubes.

In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste.

Add to seasoned chicken: green chile peppers, 1 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well.

Spread a small amount of enchilada sauce on the bottom of the 9 x 13 baking dish.

Place a whole wheat tortilla over the sauce and trim the tortilla to make it fit if needed (this is just like making lasagne BUT tortilla wraps are used in place of pasta – hope that helps)

Spread about half of the chicken mixture over the tortilla wraps (I use the word ‘spread’ loosely – do the best you can…..try putting large spoonfuls of the chicken mixture on the wrap layer and then smoosh it with the back of the spoon to spread it.) It is fine to have gaps or spaces.

Spread some enchilada sauce over the chicken mixture, do another tortilla wrap layer.

On top of that tortilla layer, spread the remaining chicken mixture, some enchilada sauce and the top layer should be tortilla wrap.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour this over your layered enchiladas. Cover and bake for 30 minutes.

Remove cover and sprinkle with the remaining cheese. Finish baking uncovered.

Let set about 10 minutes after removing from oven

Slice and serve with a spatula. Garnish with lettuce and tomatoes.

SHOPPING LIST

3-4 boneless/skinless chicken breasts

2 (16 ounce) jars red enchilada sauce

1 (4 ounce) can green chile peppers

garlic powder

cumin

chili powder

black pepper

1 1/2 cups shredded cheddar cheese, reduced fat

1 (8 oz.) container sour cream, fat free (I use regular sour cream as I do not care for the texture of fat free or reduced fat)

6 medium whole wheat tortillas (I buy a large pack as they don’t go to waste in our house)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s