4 cups Chicken Stock

4 boneless, skinless chicken breasts (about 5 oz each, cut into strips

1 jalapeno pepper

1 clove garlic

1 jar of 12 oz salsa

1 cup shredded lowfat cheddar

1/2 cup shredded lowfat Monterey Jack

1/2 cup of chopped cilantro

1 2.25 oz. can of sliced black olives

1 can(16 oz) of traditional enchilada sauce

1 can " of traditional green chile enchilada sauce

1 small can of chipolte chilies in adobo (use 1 or 2 to taste and temperature)

Hot Sauce

Cayenne pepper

Vegetable oil cooking spray

8 corn tortillas (6-7 inches)

Heat oven to 425 degrees. In a medium pot, boil stock, chicken, jalapeno and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup of Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces, 1 chipote chile, hot sauce, cayenne to taste. Stir until simmering. Set aside, coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side. Low fat and Tasty!

Makes 4 servings.

Bethany Colman Moretski, Beverly Hills California

Posted by The Dining Duo | 6:02 PM | , , | 0 comments »

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