Chicken Enchiladas

I love to change up the kinds of food I make every now and then.  And I do enjoy Mexican food.  So, why not enchilada?  I have made these for years  This time I had bought a new kraft cheese and it did not really melt.  Kinda scary.  Hence the picture.  But it did still taste good.  So, I apologize about the lack of melted cheese, but I assure you, it still tastes great.  I recently discovered, thanks to my in-laws, that non-fat, plain greek yogurt can make a lovely substitute for sour cream.  I have made it with both and it still is great.  And it is so much more figure friendly with the yogurt.   Enjoy!






CHICKEN ENCHILADAS

INGREDIENTS:

• 1 lb chicken
• 1 tbsp olive oil
• salt pepper, paprika, cumin, garlic powder
• 1/2 small onion, chopped fine
• 1/2 small can chopped chilies (opt.)
• 1 cup light sour cream or nonfat plain greek yogurt
• 2 cans or one large jar enchilada sauce (I use mild)
• 2 cups cheddar cheese
• 8 tortillas (I use whole wheat)

DIRECTIONS

Preheat oven to 375.  Place chicken baking sheet.  Drizzle with olive oil and season well on both sides with salt, pepper, cumin and paprika.  Bake for 20-25 minutes, until cooked through.  Pull out and let cool.  Meanwhile cut up onion and saute in pan over med-high with a little olive oil, until soft and lightly browned.  5-10 minutes.  Shred chicken with 2 forks or tear apart with fingers.





In a large bowl mix cooked onion, shredded chicken, 1 cup cheddar, 1 cup sour cream, green chilies and sprinkle of garlic powder.  Mix together.  If more moisture is still needed add more sour cream.

Spray 9x13 with cooking spray.  Place chicken mixture on tortilla, spreading out end to end and roll and place seam side down in baking dish.  Continue until all are rolled.  Eight should fit in the pan, but tightly. 
Pour sauce over and top with cheese and sliced black olives too, if you like.  Bake for 30-35 minutes until bubbly.  Serve with beans and rice.