Sunday, May 1, 2011

Chicken Enchiladas

So did you all even realize that I, too, am a contributor to this blog? Considering I haven't updated my family blog since February 2009, I am lucky to even be posting anything at all!

This recipe is from one of the first cookbooks I ever received once I was out on my own. The book is superlame and it's called the Great American Favorite Brand Name Cookbook. In the 11+ years that I've owned this book, I've cooked exactly 3 recipes from it and 2 of the 3 were gross. The enchiladas were good - super simple, but they taste better than the effort required. Now that we are moving soon I am getting rid of stuff and since the only reason I have kept this book this long is for this single recipe, I figured I'd throw it up on here and get rid of the book! So here I am MBA Wives World!

By the way, when I made this recipe the first time in college, it was the first time I remember ever having fresh cilantro. Maybe that's why I remember this recipe as being fantastic...

Also, I use fat-free or reduced-fat everything and it still tastes good...

Chicken Enchiladas
1 3/4 cups sour cream
1/2 cup chopped green onions
1/3 cup minced fresh cilantro
1 T minced fresh jalapeno
1 t ground cumin
1 T vegetable oil
12 oz boneless, skinless chicken breasts, cut into 3x1" strips
1 t minced garlic
8 flour tortillas (8")
1 cup shredded cheddar cheese
1 cup salsa
1 small tomato, chopped
Sprigs of cilantro

1. Preheat oven to 350. Spray 13x9" pan with cooking spray.
2. In a small bowl, mix together sour cream, onions, cilantro, jalapeno and cumin.
3. Spray nonstick skillet with cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 mins or until the juices run clear when the chicken is pierced with a fork.
4. Divide the chicken strips among the 8 tortillas, placing them down the center. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
5. Sprinkle with cheese, cover with foil and bake for 30 mins. or until bubbly. Spoon salsa in a strip down the enter and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro. Serve Hot!