Sunday, September 25, 2011

Okie Enchiladas

by Christina Meyers

Whatcha Need:
3 boneless skinless chicken breasts, cooked and cubed
1/2 cup chopped onion
1-2 crushed garlic cloves
1 can of chopped green chiles
2 tablespoons butter
2 cans of red enchilada sauce (I use mild)
1 1/2 cup of shredded cheddar cheese **
8-10 flour tortillas**

** for a healthier recipe make the following substitutions: 1 tablespoon olive oil instead of butter, fat free cheese, and whole wheat tortillas

Whatcha Do:
Pre-heat oven to 350. Saute onions and garlic in butter until onions are translucent then add green chiles and let simmer for 1-2 minutes. Mix chicken and 2 can of enchilada sauce, stir. Warm the tortillas in the microwave(wrapped in paper towels or use a damp towel) for 30 seconds. Pour about 3 Tbs of red sauce into the bottom of a 13x9 casserole dish and spread evenly(this will keep the tortillas from sticking to the bottom) Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll tortillas leaving the ends open. Lay enchiladas in the casserole dish seam side down. Pour remaining red sauce over tops of enchiladas and sprinkle with cheese. Bake for 20 minutes or until cheese is bubbly. You can serve with optional toppings like sour cream, guacamole, salsa, black olives or jalapenos.

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