Quick and super easy recipe for week night dinner.
My husband loves them.
Great because they are low Carb and low sodium. Enjoy!!!
INGREDIENTS ( per person. Just multiply the ingredients by the # of guests or friends eating)
5onz boneless skinless chicken breast
4 cups of water
4 tortillas Mission Extra Thin
1/2 cup of tomato sauce Muir Glen Organic No salt added
1/4 cup red pepper
1/4 cup green pepper
1/4 cup onion
2 garlic cloves
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
4 drops of Louisiana Red hot sauce
1/4 cup of part skim milk mozzarella cheese
1/4 cup of chop cilantro
PAM cooking spray
PREPARATION
The chicken:
In a pot bring to a boiled the 4 cups of water and the chicken breast. Let it simmer for 35-40 min until the chicken breast reach a temp of 165 F. Put a side and let it rest.
The sauce:
In a skillet applied 2 second PAM spray and bring it to medium high heat. Saute the onions and peppers until translucent then add the chopped garlic, cook for 1 more minute. Add the 1/2 cup of tomato sauce and only half of the spices. Let it simmer for 5-10 min.
The assembly:
Take the chicken until is warm to the touch and with a fork shred it up. Add half of the 1/4 cup of cheese and the other half of the spices. Also add 2 tbsp of the sauce. Mix all together and set a side.
In a microwave warm the tortillas on high for 35 seconds.
Take the sauce off the heat.
Warm the oven on low broil.
In a baking dish or casserole dish apply 2 seconds of PAM.
Take the one by one each tortilla and dunk it on the sauce lightly and add 1 -2 tbsp of chicken filling, rolled them and put them on the dish. Repeat until all the tortillas are done. Apply the rest of the sauce and cheese.
They are done until cheese is bubbly and starts to brown.
Serve with the cilantro as garnish and enjoy!!
My husband loves them.
Great because they are low Carb and low sodium. Enjoy!!!
INGREDIENTS ( per person. Just multiply the ingredients by the # of guests or friends eating)
5onz boneless skinless chicken breast
4 cups of water
4 tortillas Mission Extra Thin
1/2 cup of tomato sauce Muir Glen Organic No salt added
1/4 cup red pepper
1/4 cup green pepper
1/4 cup onion
2 garlic cloves
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
4 drops of Louisiana Red hot sauce
1/4 cup of part skim milk mozzarella cheese
1/4 cup of chop cilantro
PAM cooking spray
PREPARATION
 |
| DASH: chicken enchiladas |
In a pot bring to a boiled the 4 cups of water and the chicken breast. Let it simmer for 35-40 min until the chicken breast reach a temp of 165 F. Put a side and let it rest.
The sauce:
In a skillet applied 2 second PAM spray and bring it to medium high heat. Saute the onions and peppers until translucent then add the chopped garlic, cook for 1 more minute. Add the 1/2 cup of tomato sauce and only half of the spices. Let it simmer for 5-10 min.
The assembly:
Take the chicken until is warm to the touch and with a fork shred it up. Add half of the 1/4 cup of cheese and the other half of the spices. Also add 2 tbsp of the sauce. Mix all together and set a side.
In a microwave warm the tortillas on high for 35 seconds.
Take the sauce off the heat.
Warm the oven on low broil.
In a baking dish or casserole dish apply 2 seconds of PAM.
Take the one by one each tortilla and dunk it on the sauce lightly and add 1 -2 tbsp of chicken filling, rolled them and put them on the dish. Repeat until all the tortillas are done. Apply the rest of the sauce and cheese.
They are done until cheese is bubbly and starts to brown.
Serve with the cilantro as garnish and enjoy!!
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