Wednesday, October 29, 2008

You have to make this...

I have been making something similar to this for a while now (my sister taught me), but this receipe is much better. Oprah had this one on her show last friday. I made this last night for dinner. I only opened one can of beans and just used half of it, I also just spooned on some salsa to my likeing so you don't need a whole freaking jar. I also skipped the hot peppers and olives. n For the chicken I cooked a couple of breasts in the crock pot with a little onion and some taco seasoning, then shrdedded it after it cooked. It still rocked.

Chicken Enchiladas
Recipe created by Cristina Ferrare


16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.


1 comment:

Hollie said...

definitely gonna try it! sounds delish!