Monday, March 17, 2014

Stacked Chicken Enchiladas

This recipe is adapted from Cooking Light. The portion size is quite hearty. You will definitely be full after this meal!

serves 6 ( 10 points +)

  • 1 T. canola oil
  • 8 skinless, boneless chicken thighs ( about 2 lbs.)
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • 2 c. chopped onion
  • 1 T. crushed garlic
  • 15 oz. crushed tomatoes ( canned)
  • 1 c. chopped fresh cilantro, divided
  • 3 T. lime juice
  • 1 c. salsa verde
  • 12 ( 6 inch) corn tortillas
  • 3/4 c. shredded pepper-jack cheese
  • 6 T. fat-free sour cream

Preheat oven to 425 degrees.

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook until done. Remove and let stand 5 minutes before shredding.
Meanwhile, add onion to pan and cook until translucent. Add garlic, tomatoes, cumin, salt and pepper to taste. Stir in shredded chicken.

In a medium bowl, stir together salsa verde and 3/4 c. cilantro.

Spoon 1/4 c. salsa mixture on the bottom of an 11 x 7 inch pan coated with nonstick spray. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture. Sprinkle evenly with cheese. Bake 15 minutes or until golden. Sprinkle with remaining 1/4 c. cilantro. Top each serving with 1 T. sour cream.

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