Ass-Kickin’ Enchiladas De Pollo

By tulawdog

Ingredients

• 1 * 1 teaspoon extra-virgin olive oil
• 1 * 1 cup red onion, diced
• 1/2 * 1/2 cup red pepper, chopped
• 1/4 * 1/4 cup green pepper, chopped
• 1 * 1 large clove garlic, diced
• 4 * 4 oz. can chopped green chiles (such as Old El Paso); about 1/4 cup
• * Pinch of sea salt
• 1 * 1 tablespoon 25% less salt taco seasoning (mix then measure)
• 1-213 * 1-213 mL can of tomato sauce
• 1/4 * 1/4 cup water
• 2 * 2 chicken breast halves
• 1/2 * 1/2 cup light (5%) sour cream
• 1/2 * 1/2 cup (about 2 oz) reduced-fat Monterey Jack Cheese, shredded (a strong Cheddar would be good too!)
• 2 * 2 tablespoons fresh cilantro, minced
• 8 * 8 small (7 or 8 inch) whole wheat tortilla wraps
• 8 * 8 oz bottle of taco sauce (such as Old El Paso)
• 1/4 * 1/4 cup (about 1 oz) reduced-fat Monterey Jack Cheese (or Cheddar), shredded
• * Additional light sour cream (optional)
• * Additional minced cilantro (optional)

Details

Servings 4

Preparation

Step 1

1. Pre-heat oven to 350°.
2. In a wok or large frying pan, heat the extra-virgin olive oil over med-high heat. Add the red onion, red pepper, green pepper, garlic and chopped green chiles. Sprinkle with sea salt (this draws the water from the vegetables which in turns helps them caramelize; lower water content = higher sugar concentration). Sauté until veggies begin to caramelize (look charred), about 5-10 minutes.
3. Turn the heat down to medium and add the taco seasoning. Stir frequently until spices are fragrant, about 30 seconds. Add the tomato sauce and water. Stir.
4. Nestle the whole chicken breasts into the sauce mixture. Cook, covered, for 12-15 minutes, turning at halftime, until chicken is no longer pink inside. Remove chicken to a cutting board and shred with two forks. Return to sauce.
5. Add the sour cream and ½ cup of shredded cheese. Stir until cheese melts and mixture is heated through. Add cilantro and stir again.
6. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable; 20 seconds ought to do it. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a lightly greased baking dish (I used an 8 x 8 in dish though I would probably recommend a 9 x 13 for next time, as it was a bit tight).
7. Pour the taco sauce evenly over the enchiladas and top with the remaining cheese. Cover with foil and bake in pre-heated oven for 25 minutes. Remove foil, turn the broiler on high and return the enchiladas to the oven. Broil until sauce is bubbly and cheese is golden brown, about 5-8 minutes (watch them carefully though!). Let stand 5 minutes.
8. Serve topped with sour cream and cilantro.