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Numero Uno Enchilada

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Submitted by: jc9526

 

Chipotle chilies add both smokey and spicy flavor to these healthy chicken enchiladas.
 

Ingredients

  • 1 onion
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 lb chicken breast with ribs
  • 2 cups low sodium chicken broth
  • 2 cups salsa
  • 5 oz cream cheese
  • 2 tbsp fresh cilantro, chopped
  • 2 tsp cumin
  • 2 cups Cheddar and Monterey Jack blend cheese, shredded
  • 2 chipotle peppers in adobo, seeded and chopped
  • 1 4 oz can fire roasted green chilies, drained and chopped
  • 10 whole wheat tortillas

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Method

Place chicken, broth and enough water to cover. Boil chicken 45 minutes, then drain and shred when cool. Heat oil in a large skillet, add onion and garlic, then saute 2-3 minutes on medium low heat, until translucent and fragrant. Add chilies, chipotle, chicken, 3/4 cup salsa, cream cheese, cumin and 1 tbsp cilantro. Cook until heated through, stirring occasionally. Remove from heat, add 3/4 cup cheese, and mix well. Place about 1/2 cup chicken mixture onto lower side of tortilla, roll up, and place seam side down in a lightly greased 13 X 9 inch baking dish. Once tortillas are in, top with remaining salsa and cheese. Bake at 350 degrees for 20-25 minutes, until nice and bubbly. Top with remaining cilantro.

 

Notes: This dish can be made a day ahead, and placed in the oven about middle of the second quarter, for a great halftime treat.

 

Number of Servings: 6-8

 

Submitted by: jc9526 ()

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