I posted this recipe a while back but it's oh so yummy and with the food processor Grandpa and Grandma gave me for Christmas last year it was easy to multiply for a larger group. It's made an easy new baby meal to bring and is just all around tasty. My allergy has increased my enjoyment of tasty, simple, flavorful food that can be enjoyed just as well without dairy. (This could be converted to gluten free easily too if you changed the sauce--or made your own--and used corn tortillas instead of flour.) Plus since I have a less significant allergy to tomatoes and enchilada sauce is traditionally made with peppers and not tomatoes it's even better for my little silly tummy.
- 4 portions chicken breast (approximately 1 lb.)
- 4 green onions, sliced
- 2 tbsp. chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 3 cans (10 oz. each) green enchilada sauce (red if you prefer)
- 8 corn tortillas
- 1 cup reduced-fat cheddar cheese, shredded
1. Preheat oven to 350 F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Boil chicken breasts.--Drain and cool but do not let them get too cold. While still warm shred chicken by pulling apart with two forks. Set aside. [This is when I put it in the food processor. When it's that much chicken, chopped is just as good as pulled.]
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeño; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through. About 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce into a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes or less.
(Approximately 50 minutes. Creates 4 servings.)