Friday, January 21, 2011

Simple Chicken Enchiladas

My husband and I both love Mexican food, however it can be quite stodgy. If you want a great tasting meal that wont weigh you down, you have to try these simple chicken enchiladas. 

Instead of a heavy filling this recipe is creamy and light. By pairing it with a salad and some Spanish rice you have a wonderful meal that your family is sure to enjoy. 

-Simple Chicken Enchiladas-
Serves 4 or two with lots of leftovers

4 chicken thighs
A handful of cilantro (chopped)
1 ½  to 2 cups Shredded cheese
3 large tablespoons Sour Cream
4 Spring Onions (chopped)
Salsa- (depending on your preference you can use mild, medium or hot)
Flour Tortillas

Cook chicken:
1. Season 4 chicken thighs or breast with salt and pepper. 
2. Place in oven at 375F until cooked through. 
3. Remove from oven and let cool.

Prepare filling:
1. Shred the chicken with a fork and place into a bowl.  

2. Add a cup of cheese, ½ a cup of salsa, sour cream, spring onions and cilantro. 

3. Mix together and spoon into tortillas.

4. Roll tortillas up and place in an ovenproof dish with seam side down. 

5. Generously spread salsa over top. Bake at 375 for about 20 minutes.

6. Remove from oven and sprinkle with a cup of cheese (add more or less depending on what you prefer) bake an additional 10 minutes or until cheese is warm and bubbly.

Serve hot table side with Spanish rice and a simple salad.

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