Monday, December 17, 2012

Chicken Enchiladas

This is one of David's number one requests for dinner... Chicken Enchiladas. We're having them tonight, and I feel like they're just too good not to share with others. So, if you can't come over and actually enjoy them with us, maybe you can make them for you and your loved ones to enjoy!

2 tsp minced garlic
1/3 green bell pepper (diced)
1/3 yellow/white onion (diced)
1 Rotisserie Chicken (pull the meat off the bones and chop up into small pieces)
1/3 cup plain greek yogurt
1 bag shredded cheese (or shred your own if you have time!)
1 10oz can of Rotel (drained)
1 10oz can of enchilada sauce
8-10 whole wheat tortillas

Shredded lettuce
Your favorite salsa

Okay, so what I do is ...
Saute garlic, onion, and bell pepper for about 5 minutes over medium heat. While that's working, throw chopped chicken and yogurt into a big bowl and mix together. Add a handful of shredded cheese (or more if you like your's cheesier) and the drained Rotel and mix with yogurt/chicken. When the garlic/onion/pepper is done, throw that into the bowl too and mix. Next, spray a 9x13 baking dish with your Pam. Spoon your chicken mixture into one of your tortillas (you can get at least 2 good spoonfuls into each tortilla... I've been known to stuff 2.5-3 spoonfuls on occasion), roll tortilla up real tight, and lay onto baking dish with the fold down on the bottom. Fill up all of your tortillas. Next, cover your tortillas, evenly, with the rest of your shredded cheese. Finally, evenly coat the rolled up tortillas with your enchilada sauce. Bake enchiladas for 15-20 minutes at 350 degrees. Once done, give them a couple minutes before you dish them out. They're really hot! Top with your favorite tex-mex toppings! We usually go for shredded lettuce, tomatoes, and our favorite salsa. Enjoy!!