Easy, Healthy Chicken Enchiladas

By seterry5

Ingredients

• 1 1/4 lbs bone-in, skin-on chicken
• 1 small bunch cilantro, finely chopped
• 1 Jalepeno, seeded and diced
• 1 small yellow onion, finely chopped
• 2 cups frozen white corn
• 3 cans green enchilada sauce
• 2 bags corn tortillas
• 16 oz sharp cheddar
• lettuce, tomato and sour cream

Preparation

Step 1

Spray non-stick spray into two or three large baking dishes.

Drizzle olive oil, salt and pepper chicken. Roast chicken in oven at 375 for 30 min or until done. Take out and let cool completely. Then shred with fork.

Shred cheese in food processor, set aside.

Using a large non-stick pan use 1tsp olive oil or non-stick spray. Add cilantro, jalepeno and onion, cook until softened. Turn off heat to pan. Then add chicken, corn and 1 can enchiliada sauce.

With remaining 2 cans enchiliada sauce, pour into small skillet, turn on low. Dip corn tortillas into warmed sauce until softened then add chicken mixture and cheese, roll and add to baking dish.

Bake 20 minutes at 400 or until cheese melts.

Serve with lettue, tomato and sour cream:)