If your family is like mine, they get tired of plain old grilled chicken. This tasty meal serves 6-8 people. Honestly, I’ve tried to make traditional enchilada but I break the tortillas every time and it ends up looking like this recipe anyway.
Here’s what you’ll need.
3 lbs boneless skinless chicken breast, cubed
2 tbsp, extra virgin olive oil
12 taco-sized corn tortillas
1 8 oz package cream cheese
1 cup sour cream
4 roma tomatoes, chopped
1 tbsp salsa seasoning or similar chili powder, dried cilantro, etc…
Salt & Pepper, to taste
One jar enchilada sauce (this time I used fire-roasted sauce)
8 oz cheese of choice, shredded, I use Colby Jack
Small can sliced black olives (optional & sometimes I forget)
Dry cilantro, ½ tbsp for garnish (optional)
Here’s what you need to do.
Preheat oven to 350 degrees. Heat olive oil in large skillet, add the cubed chicken and cook completely. While the chicken is cooking, spray a 9 x 13 dish with non-stick spray. Using a pizza cutter, cut tortillas in half and then in half again. They should be quartered. Use half the tortillas to cover the bottom of the pan. When the chicken is cooked, remove from heat and add cream cheese, sour cream, salt, pepper, spices and chopped tomatoes. Stir thoroughly until the cream cheese and sour cream have been completely mixed. Pour over tortillas. Use the remaining tortillas to layer over the chicken mixture. Pour all of the enchilada sauce evenly over the top. Cover with shredded cheese then garnish with olives and cilantro. Cook loosely covered with foil for 20-30 minutes. Remove from oven and let set 5-10 minutes.
You may be thinking there’s a lot of fat in this recipe. You’re right. There is a decent amount of fat in this dish—I simply don’t have an issue with fat. Fat is a part of food, particularly less processed food.
It also makes about 8 servings. Put a nice spatula-sized portion on half your plate and fill the other half with a nice green side salad. Boom, you’ve got balance. This makes a tasty leftover lunch.