Chicken Enchilada

Chicken Enchilada

From Eating for Life

Serves 2

4 portions chicken breast
4 green onions, sliced
2 T fresh cilantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 C reduced-fat cheddar cheese, shredded
2 C lettuce, shredded
1/2 C salsa
1/2 C light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

Preheat oven to 350. Lightly coat a 9 x 13 baking dish with cooking spray

Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with two forks; set aside.

Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

Pour the remaining 2 cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up an place, seam-side down, in the prepared baking dish.

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy!