They were so good that I had to bring them to my office today so everyone could eat them up and I wouldn't gain 100 pounds this weekend. They would be the perfect treat for a tailgate, party, family reunion, doctor's appointment, pedicure... ok, ok.. so basically they are great for any situation where you may want a tasty treat.
I was on a cooking spree yesterday. For dinner I made these delish chicken enchiladas + a Mexican lasagna that will last us through the weekend. It was so good and easy, which is always a plus. Mexican is our fave, we go to a Mexican restaurant close to our house 1-2 times a week, so I figured I needed to start cooking a little to even out paying for dinners out.
Here is the recipe for the enchiladas:
3 chicken breasts cooked and shredded (I boiled the chicken and then chopped it up- easy!)
2 small cans of Old El Paso green chilies
1 red onion
1 tomato
1 8oz container of low-fat cream cheese
1 bag of Mission tortillas
1 bag of Mexican cheese (I always buy the store brand)
1 tbs veggie oil
*Preheat oven to 350
1. Boil Chicken. Remove from water once fully cooked, set aside to let cool.
2. Chop onion, tomato, and in a skillet over medium heat, add oil, green chilies, tomato and onion.
3. Sweat until onions are translucent.
4. While the tomato/onion/chili mix is cooking- chop chicken up finely (or shred) whichever works for you.
5. In a bowl combine chicken with cream cheese.
6. Add chicken mixture to skillet with tomato/onion/chilies
7. Cook until warm.
8. Stuff the tortillas with the chicken mixture and wrap up. They will look sort of like this (minus the sauce and cheese)
This is such an easy dish to improvise too.. you can add corn, beans, etc.. I don't like enchilada sauce, so I don't add it to my dish. But, if you like it, go for it. Mexican is so easy, but so good. YUM.
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