Monday, July 27, 2009

Chicken Enchiladas #29


I made these as my "new recipe of the month" for July 09. However, if you know me, you know that I love to cook and will likely make more than one new recipe a month so watch out!
I found these by Googling for Weight Watchers recipes so I suppose this could also go along with #55 "Get back into a size 8 (or less!)".
Very yummy! I made a change or two...
1 C Old El Paso Green Chile Sauce I used the whole can, I don't know how much more I used...
1/4 C Cilantro For whatever reason, my grocery store doesn't carry fresh cilantro so I used Gourmet Garden Cilantro Herb Blend--I just squirted a few squirts in
1/4 C Parsley I had dried parsley at home so I just put about a palmful in yay Rachael Ray!
1 T unsweetened lime juice I used all the juice of one lime
2 cloves garlic I used one big clove and a medium sized clove, I might should have only used the big one
1/2 lbs chicken filet cooked I baked three chicken breasts in the oven at 425 for about 45 minutes and shredded, I used about half the meat I had for this recipe
3/4 C fat-free mozzarella cheese I don't do fat-free cheese, I used Colby-Jack
10 small flour tortillas-- I guess this is the only thing I didn't change
Heat oven to 350. Spray rectangular baking dish with cooking spray.

Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. (I didn't do this step... I just mixed it with a whisk)

Reserve 1/2 mixture. Mix remaining saucce mixture, the chicken, 1/4 cup cheese. Spoon about 1/4 cup chicken mixture onto each tortilla. Roll tortilla around filling. Place seam side down in baking dish.

Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20-25 minutes or until hot.

This was a very yummy meal :)

Serves 4
5 points per serving
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Complete 101 preset tasks in a period of 1001 days.

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