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ENCHILADAS - CHICKEN - Green Chili Chicken Enchilada :]>
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| Serve with Rice and Green Chile Pilaf :]> INGREDIENTS: 4 skinless, boneless chicken breast halves cut into 3/4 inch cubes | |
| 2 cloves | garlic, micro grated |
| 18 (6 inch) | corn tortillas, torn in half |
| 1 (28 ounce) can | green chile enchilada sauce |
| 1 (16 ounce) package | shredded Monterey Jack cheese |
| 1 (8 ounce) container | reduced fat sour cream |
| 1 large can | chopped green chilies |
DIRECTIONS:
1. Preheat oven to 350. Lightly grease a medium baking dish.
2. Cut chicken into 3/4 inch cubes. Mix in sour cream, green chilis and garlic. Arrange in the prepared baking dish.
3. Pour roughly 1cup of enchilada sauce in a 9 x 13 baking dish. Place 6 cut tortillas in bottom of dish. Spread half the chicken mixture over the tortillas. Top with 1/3 of the grated cheese. Salt and pepper each layer. Pour remaining enchilada sauce in pie dish and dip 6 cut tortillas in the sauce. Place tortillas over cheese layer and repeat with the remaining chicken layer then cheese layer. Top with the remaining tortillas that have been dipped in the enchilada sauce.
4. Cover and bake @ 350 for 45-50 min.
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