INGREDIENTS
1 16-ounce jar of salsa (mild, medium, hot, fresh or jarred) 14–16 ounces shredded chicken (3–4 chicken breasts or thighs, skinless**great way to use leftovers) 1/3 cup plus 1 Tablespoon fresh cilantro, chopped 2 teaspoons chili powder (Mexican-style is great, but either works) 1 teaspoon ground cumin 1 teaspoon dried oregano 8 8-inch tortillas (corn, whole wheat, spinach, etc.) 12 ounces enchilada sauce (authentic brands suggested, ie. Rosarita©️, Las Palmas©️) 1 cup shredded reduced fat Monterey Jack and/or Cheddar cheese Nonstick cooking spray Optional garnishes and toppings: fresh avocado, plain fat free Greek yogurt, reduced fat sour cream, fresh lime slices PREPARATION Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick cooking spray and set aside. In a medium bowl, mix together the salsa, chicken, chili powder, cumin and oregano. Place about 2 heaping tablespoons of the mixture into each tortilla, roll up and place seam side down into prepared baking dish. Pour enchilada sauce evenly on top. Sprinkle with cheese. Cover with foil and bake for 25 minutes. Remove foil and broil on high for one minute, or until cheese is lightly browned. Sprinkle with fresh cilantro and any other suggested optional garnishes and toppings. Makes 4–6 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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