Easy Chicken Enchiladas

By LynnWelch

Poached chicken breast keeps this dish on the lighter side, but if you’re short on time, substitute rotisserie chicken. You can also assemble the enchiladas a day ahead and refrigerate until you're ready to bake them.

Ingredients

• Kosher salt and black pepper
• 2 (6-oz) boneless skinless chicken breasts
• 1 tablespoon(s) olive oil
• 1 onion, chopped
• 1 poblano or green bell pepper, thinly sliced crosswise
• 1 cup(s) fresh or frozen corn kernels
• 1/4 cup(s) lowfat sour cream
• 1/2 cup(s) fresh cilantro, chopped
• 4 ounce(s) Muenster or Jack cheese, shredded (1 cup)
• 1 cup(s) mild salsa verde (green salsa)
• 8 (6-in.) corn tortillas, microwaved on high until pliable

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from delish.com

Preparation

Step 1

Poached chicken breast keeps this dish on the lighter side, but if you’re short on time, substitute rotisserie chicken. You can also assemble the enchiladas a day ahead and refrigerate until you're ready to bake them.

Heat oven to 450°F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.