Lori's Chicken Enchiladas
Lori's famous chicken enchiladas
Ingredients
- 1 tsp vegetable oil
- 9 oz cooked shredded chicken breast, from 2 small breasts (or buy shredded chicken e.g. from Costco)
- 1 cup diced onion
- 2 large clove garlic, minced
- 19 oz can Enchilada sauce (red or green, whichever you prefer)
- 8 7-inch low-carb whole wheat flour tortillas, (la tortilla factory)
- 1 cup shredded low fat Mexican cheese
- non-stick cooking spray
- 2 tbsp chopped scallions or cilantro for topping
Instructions
- Preheat oven to 400 degrees.
- Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken and enough enchilada sauce to moisten the mixture, stir and cook 2 to 3 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray, and measure enough aluminium foil to cover.
- Put a thin layer of enchilada dsauce on the bottom of the baking dish
- Heat the tortillas in a microwave for about 20 seconds. This will soften them a little and make them easier to roll. Loosely cover with the foil for covering the pan to keep warm.
- Put 1/3 cup chicken mixture into each tortilla, roll it and place in the baking dish seam side down. Continue doing this until the baking dish is full.
- Top with sauce, then top with cheese.
- Cover with the aluminium foil and bake in the oven on the middle rack for 20-25 minutes.
- Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.
Notes
- If there isn't enough enchilada sauce to cover the tortillas then mix with some stock or water until you have enough