Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas 8 yellow, white, or blue corn tortillas, 2 tablespoons, plus 2 teaspoons reduced-fat Cream Cheese, softened, 2 medium boneless, skinless Chicken Breasts, cooked and finely sliced, 2 Green Onions, finely sliced, 2 1/3 cups Green Chile Sauce*, 2 1/3 cups grated Cheddar, Asadero, or Monterey Jack Cheese, (or combination of all three), 1 cup shredded Lettuce, ¾ cup chopped Tomato, 1 medium Avocado, peeled, seeded, and chopped, ¼ cup reduced-fat Sour Cream,
Directions
Spread a tortilla with 2 teaspoons cream cheese and place on jellyroll pan sprayed with nonstick cooking spray. Arrange ½ sliced chicken breast on top of tortilla, sprinkle with onions, and drizzle with 1/3 cup green chile sauce. Top with second tortilla, another ¼ cup green chile sauce*, and 1/3 cup cheese. Repeat to make 4 enchiladas. Bake in 375*degree oven for 15 to 20 minutes, until the cheese is melted and bubbly.
To serve, place each enchilada on a plate. Arrange a mound of shredded lettuce on the side and top with tomato, avocado, and a dollop of sour cream.
*see previous recipe.
Author’s Comments
This is another recipe out of a cookbook made by a friend, Loadell. She passed away five years ago but in here last years she put together a book of all her favorites. I feel fortunate to have that very book and to beable to share some great recipes.
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