Chicken Enchiladas

Serves: 8
Time: 01:30

Notes:

Recipe from Healthy Heart Cookbook

Cal 220, Fat 5g (sat fat 1g) fiber 1g, Carb 24g, Protein 19g, Chol 41mg, Na 428mg

Ingredients

  • 2 whole chicken breasts (boneless, skinless)
  • 3 stalks celery, cut into chunks
  • 1 med onion, cut into chunks
  • 1 1/2c chicken stock

Sauce:

  • 1 8oz can tomato sauce
  • 1 tsp gd cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Filling:

  • 1/2 gr pepper, diced
  • 1/2 med white onion, diced
  • 1 large tomato, diced
  • 1 3 1/2 oz can whole gr chilies, diced
  • 1/4c chicken stock
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 corn tortillas
  • 2 oz part skim mozzerella cheese, thinly sliced

Directions

  1. In a med stock pot combine chicken, celery, onion, and chicken stock. Bring to a boil, cover, reduce heat to a simmer and simmer 30min. Remove from heat and let sit in stock for 15 min.. Discard celery and onion and tear chicken into strips.
  2. To prepare sauce, combine all ingredients and allow to sit for 20 min.
  3. To prepare filling: In a med stockpot, combine gr pepper, onion, tomato, gr chillies, 1/4 c chicken stock, salt and pepper. Cook over low heat 20 min. Add chicken and mix.
  4. To assemble: Place 1/4 cup filling into each tortilla along with mozzerella cheese and 1 tsp sauce. Roll and place seam side down in a lightly greases pan. Pour remaining sauce over top and cover with foil. Bake at 350oF 20 min.

** Only tortillas that are not made with lard or sat oil should be used.

This entry was posted on Saturday, October 6th, 2007 at 10:50 pm and is filed under Chicken, Main Dish, Mexican. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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