- Prep: 20 min
- Cook Time: 30 min
- Total: 50 min
- Serving: 6
Chicken enchiladas are a popular dish with countless variations. This version was inspired by mouth-watering childhood memories of my mom's enchiladas. Brought to you from The Fitness Kitchen by Shelly Sinton.
- 3 cups diced cooked chicken (about 3 boneless breasts)
- 1 cup chopped green onions (green and white parts)
- 1 (7 ounce) can diced green chiles
- Â½ cup pitted, sliced black olives
- Â½ cup light sour cream
- 1 tablespoon chile powder
- Pinch salt
- 6 (9 inch) whole wheat flour tortillas
- 1 (19 ounce) can of mild (or hot) red chile sauce or enchilada sauce
- 1 cup shredded Monterey jack cheese
- Preheat oven to 350 degrees F.
- Spray 11 x 7 x 2 inch baking dish with nonstick cooking spray.
- Mix chicken, green onions, chiles, olives, sour cream, and seasonings in a large bowl.
- Set out 6 tortillas.
- Warm enchilada sauce on very low heat in a large skillet.
- Lightly dip both sides of one tortilla in the sauce and set at one edge inside the baking dish.
- Place about Â½ cup of chicken mixture in center of tortilla and fold up like a burrito, gently pushing it to the edge and resting it seam-side down.
- Repeat with remaining tortillas.
- Enchiladas should fit snug.
- Pour remaining sauce over filled tortillas and sprinkle with cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes to lightly brown the cheese.
- Remove from oven and serve warm.