Chicken Chili Enchiladas

Serving Size: 8

Ingredients:
1 lb. boneless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
18 small corn tortillas
1 small can green chilies
2 cups shredded Monterey Jack cheese
1 16 oz. can red enchilada sauce
1/2 fresh cilantro, chopped

Directions:
1. Preheat oven to 350 degrees.
2. In a medium sized skilled heat up olive oil and cook chicken over medium heat. Season with garlic powder, cumin and chili powder.
3. Microwave tortillas for 30 seconds. Fill tortillas with chicken, green chilies and a small amount of cheese. Roll and place seam down in baking dish.
4. Pour enchilada sauce on top and sprinkle remaining cheese on top.
5. Bake for 30 minutes.
6. Garnish with fresh cilantro and serve with a fresh salad.

photo by mary_thompson

Saucy Chicken Enchiladas

Serving Size: 6

Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
1 cup shredded Mexican blend cheese
1/3 cup melted butter, melted
1 teaspoon cumin
1 teaspoon garlic powder
1 small white onion, chopped
1 small can chopped green chilies
12 small corn tortillas
2 tablespoons olive oil
2 16oz. can red enchilada sauce
1 cup shredded Mozzarella cheese
1 green onion, finely chopped

Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, butter, cumin, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour both cans of red enchilada sauce on top and place in oven for 20 minutes.
5. Remove, let stand for 5 minutes then sprinkle with Mozzarella cheese and green onion.
6. Serve with rice and re-fried beans.

photo by Lori_NY