Serves: 5
Total Calories: 222
Yield: 4 or 5 enchiladas
1. Cut the chicken into 1/2 inch cubes.
2. Heat the oil in a large frying pan over medium?high heat. Add the chicken, chilies, and garlic, then reduce the heat to medium?low. Sauté the chicken about 5 minutes. As it cooks, use a spoon to break up the cubes and prevent them from clumping together.
3. To soften the tortillas, heat them in a microwave for about 30 seconds, or steam them in a covered pot. Spoon the chicken mixture and half the cheese down the middle of the tortillas. Fold over the sides to form the enchiladas.
4. Pour half the sauce in the bottom of an 8 inch square baking dish. Add the enchiladas and top with the remaining sauce and cheese. Cover the dish (you can use aluminum foil) and bake in a preheated 325°F oven for 20 minutes, or until the enchiladas are heated through.
This Chicken Enchiladas recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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