Chicken Enchiladas Recipe
Looking for something to make your taste buds crave for more? This Chicken Enchiladas recipe is what you want. This Chicken Enchiladas as a Main Dish is a winner! Stock up on bags full of Chicken as you will want to make this Chicken Enchiladas a lot. I am sure both of us will be in agreement that this Chicken Enchiladas is truly scrumptious.
Ingredients
1/4 c. chopped onion
3/4 lb. boneless chicken breasts, skinned and all visible fat removed
1 clove garlic, minced
1/4 tsp. chili powder
1/2 tsp. cumin
2 Tbsp. margarine
2 Tbsp. Flour
1 1/2 c. skim milk
1 tsp. lemon juice (fresh)
1 c. grated low fat Monterey Jack cheese
1/4 tsp. freshly ground black pepper
3 Tbsp. hot green chili peppers, chopped (canned)
8 corn tortillas
Directions
Preheat oven to 350°.
Rinse chicken and pat dry.
Poach or steam chicken breasts for 5 or 6 minutes or until white throughout.
Cool under running water, then dice into 1/4 inch cubes.
Place in small bowl and mix with onion, garlic, chili powder and cumin.
In a small saucepan over medium heat, melt margarine.
Add flour and cook 1 to 2 minutes, stirring frequently.
Whisk in skim milk, stirring constantly.
Bring mixture to a boil; reduce heat.
Stir in pepper, lemon juice and 1/2 of cheese (reserve remainder of cheese).
In a nonstick pan over medium heat, briefly heat each tortilla on each side until soft.
Place tortillas on flat surface and add 1 to 2 tablespoons of chicken and 1 tablespoon of reserved cheese.
Roll and place, seam side down, in a 9 x 13 x 2 inch baking dish.
Repeat for each tortilla.
Pour sauce over enchiladas and top with chili peppers.
Bake 20 to 25 minutes.
Rinse chicken and pat dry.
Poach or steam chicken breasts for 5 or 6 minutes or until white throughout.
Cool under running water, then dice into 1/4 inch cubes.
Place in small bowl and mix with onion, garlic, chili powder and cumin.
In a small saucepan over medium heat, melt margarine.
Add flour and cook 1 to 2 minutes, stirring frequently.
Whisk in skim milk, stirring constantly.
Bring mixture to a boil; reduce heat.
Stir in pepper, lemon juice and 1/2 of cheese (reserve remainder of cheese).
In a nonstick pan over medium heat, briefly heat each tortilla on each side until soft.
Place tortillas on flat surface and add 1 to 2 tablespoons of chicken and 1 tablespoon of reserved cheese.
Roll and place, seam side down, in a 9 x 13 x 2 inch baking dish.
Repeat for each tortilla.
Pour sauce over enchiladas and top with chili peppers.
Bake 20 to 25 minutes.
