Chicken Enchiladas

Submitted by: Katie Lowder

3 medium to large chicken breasts

Cumin

Jalapeno salt

Chile powder

pepper

1 onion finely chopped

Garlic about 1 TBLS

3 to 4 cans cream of chicken

Milk- about 1 to 1 1/2 Cups. Add a little at a time. It should be thicker rather than runny

Green chile finely chopped to taste

18 Corn tortillas

Cheddar Cheese (sometimes I blend in pepper/jack as well)

Note: This amount makes a casserole dish about 9X13.

Directions:

1. Pat Chicken Dry with paper towel and season with Mexican spices. Cumin, jalapeno salt, pepper, chile powder.
2. Heat small amount of oil or Pam in a pan and grill chicken on both sides until fully cooked.
3. Let rest until cool. Shred chicken or cut into small cubes. Set aside.
4. In same pan add small amount of oil or butter and grill onion until caramelized.
5. Add green chile to taste. Cook for about 1 minute.
6. Add garlic and cook for 30 seconds
7. Add cans of cream of chicken and milk. Stir well and season with Mexican spices to taste.
8. Add Chicken and simmer until heated through.
9. While sauce is cooking, heat oil in pan. Fry corn tortillas for about 10 to 20 seconds on each side or until slightly firm. Cool between paper towels to soak up oil.
10. Spread small amount of sauce on bottom of casserole dish. Layer 6 corn tortillas flat side by side over the sauce. Pour a couple scoops of sauce and spread over tortillas. Sprinkle with cheese. Repeat 2 more times so there are 3 layers total. You will finish with a good amount of cheese on the top layer. Cook covered in a 375 degree oven for 1 hour. Remove foil and bake another 15 minutes or until golden brown. It may need more time. Do no under cook. Keep baking until golden on top and crisp on the edges. If you freeze this, be sure to unthaw completely before baking. I hope this works frozen. I didn’t have time to test it. Sorry! Enjoy!

Note: If the layers come to the top of the baking dish, don’t use foil. The cheese will stick to it. Just bake uncovered until crisp on edges. About 1 to 1 ½ hours.

Healthy Note: To cut fat and calories use low fat Cream of Chicken, steam the tortillas or grill using Pam, use Pam for onions instead of oil, use skim milk and low fat cheese.