Wednesday, August 8, 2012

Chicken Enchiladas (O)


• 1 lb chicken breast
• One 6 oz can tomato paste (or click here to make your own!)
• 2 cups chicken stock (or you can do one cup stock and one cup water)
• 3 T Canola oil
• 2 T chili powder (you can always add more if you prefer, but add just a little at a time otherwise you may overpower your meal with too much spiciness!)
• 1 tsp oregano
• 1 ½ tsp cumin
• ½ tsp salt
• Goat cheese*
• 5 tortillas cut into long strips
• Fresh cilantro

1) Heat oven to 350 degrees.

2) On medium low, heat oil in a sauce pan. Add chili powder and stir. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for about 10 minutes. Add more seasonings if desired.

3) While the sauce is thickening, cut the chicken breast into strips. Place a couple tablespoons of canola oil into a skillet. Add the chicken and cook until done.

4) Take the chicken out of the skillet and shred it. Combine the shredded chicken with the sauce.

5) Dip half of the tortilla strips into the sauce and place in a 9 x 9 pan. Add the chicken mixture atop the tortillas (leave some sauce in the pan to dip the remaining tortilla strips). Dip the other half of the tortillas in the remaining sauce and place on top of the chicken.

6) Add a few small dollops of goat cheese on top of the enchiladas (remembering the 80/20 rule) and place in the oven for 10 minutes.

Serve with cilantro and a fresh salad!

*Add the goat cheese on a “cheat day”



Kitchen Goddess said...

I was looking for a recipe to use my leftover roasted chicken tonight. This recipe will be healthy and perfect for dinner! Thanks for posting

Kitchen Goddess said...
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