Ingredients
- 2 teaspoons salt-free Southwest or Mexican seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 4 (4-ounce) boneless, skinless chicken breasts
- 1 1/4 cups canned medium traditional enchilada sauce (red)
- 1 1/4 cups canned medium green chili enchilada sauce
- 3 1/2 ounces (about 1 3/4 cups) finely shredded 75 percent light cheddar cheese, divided
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup drained, sliced black olives
- 2 tablespoons canned, drained, chopped chilies
- 8 (6-inch) yellow corn tortillas
Preparation
Step 1
Preheat a grill to high heat. Preheat the oven to 425 degrees.
In a small bowl, mix the seasoning, garlic and salt. Rub the mixture evenly over the chicken breasts to cover them. Let them stand 10 minutes then place the breasts side by side on the grill. Turn the heat to medium and grill the breasts for 3-5 minutes per side or until no longer pink inside. Remove them from the grill and let them stand 5 minutes.
In a medium saucepot over medium heat, combine the enchilada sauces. Stir occasionally until simmering. Meanwhile, in a medium bowl, mix 1-1/4 cups of the cheese, the cilantro, olives and chilies. Set aside.
Coarsely chop one chicken breast. Repeat with remaining breasts and keep each resulting pile of chopped chicken separate from the others.
Spoon 1/2 cup of the sauce into a 13x9x2 inch baking dish. Spread it to evenly cover the bottom. Wrap the tortillas in a damp, clean, lint-free dish towel and microwave them until just warm and just soft and pliable, about 30 seconds. Dip one tortilla in the remaining sauce, then place just under 1/8 of the cheese mixture (about a scant 1/4-cup) then 1/2 of a chicken breast in a 2-inch wide strip down the center of the tortilla.
Fold the sides of tortilla into the center so they overlap, creating a tube, and place the tube seam side down in the casserole dish. Repeat with the remaining tortillas, chicken and all but 1/4 cup of the cheese mixture,, placing them side by side in the dish.
Ladle the remaining sauce over the top then sprinkle the tops evenly with the remaining cheese mixture. Cover the dish with foil and bake it for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides.
Makes 4 (2 enchilada) servings.
Each serving has: 366 calories, 38 g protein, 32 g carbohydrates, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 4 g fiber, 1151 mg sodium
Traditional enchiladas (2 pieces) have: 665 calories, 30 g protein, 50 g carbohydrates, 34 g fat, 29 g saturated fat, 96 mg cholesterol, 2 g fiber, 1706 mg sodium
Devin Says: It's important to heat the tortillas to make them pliable. If you don't, they will break.
Though medium heat sauces are used, these are not overly hot. Mild may be too bland unless you really prefer your food with no heat or your favorite brand of sauce is hotter than others.