1 lb boneless, skinless chicken breasts
4 whole wheat tortillas
1/2 cup lite sour cream
1/2 cup salsa
4 tbsp diced green chilies
1 can enchilada sauce
about a cup (give or take) reduced fat Mexican cheese
Preheat oven to 350. Boil a pot of water on the stove. Add the chicken breasts and poach them until done.
In an 8? by 8? glass casserole dish, pour half of the enchilada sauce from the can.
In a small bowl mix together the sour cream and the salsa.
When the chicken is done, cool and shred into bite size pieces. Lay a tortilla flat on your working space. Smear about 2 tbsp sour cream/salsa mixture, about 4 ounces of chicken, a sprinkle of cheese and a few green chili pieces. Close up the tortilla and lay, seam side down, in the enchilada sauce in the dish. Prepare each tortilla this way.
When all the tortillas are filled and tightly packed into the casserole dish, pour over the remaining half can of enchilada sauce. Cover with the remaining cheese and green chilies.
Bake covered in foil for about 20 minutes then remove the foil and bake for 10 minutes more. Let rest 5 minutes before serving.
**This recipe is sort of “a little of this, a little of that”. I don’t measure anything and rather just put a sprinkle of cheese here, a lot of cheese there. I grew up making this so it’s just something I learned along the way and is a definite favorite in our house! You could add veggies to it or add taco seasoning to the chicken….this is just the standard way I usually make it.