Tuesday, December 4, 2012

Chicken Enchiladas


Who doesn't love Mexican food? Seriously. It's some delicious stuff. And easily made healthy by making a couple of small substitutions. We've changed out the tortilla for a whole wheat version. Trust us, you won't mind the difference. Use this recipe as a guideline and mix up the filler to your own kid's taste buds. Lots of kids love corn, so we went that route. It adds a nice texture and sweetness. Sometimes kids love ingredients, just not mixed together. If this is the case we urge parents to accommodate them. Instead of including the corn in the enchilada, make it as a side.

(Serves about four people)

4 whole wheat tortillas
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into small pieces
2-3 cloves of garlic, minced
1/2 cup frozen corn
1 can black beans, rinsed and drained
3 tablespoons tomato paste
1 1/2 cups jarred salsa
3/4 cup cheddar cheese, shredded
Salt and pepper to taste

1. Preheat the oven to 350°F. Grease an 8x8 inch casserole dish, set aside.


2. In a large sauté pan, heat the olive oil over medium heat. Stir in the garlic. Add the chicken and sauté until cooked thoroughly (or heated through, if using leftover rotisserie chicken). Salt and pepper to taste.

3. Add in the corn and beans, heat through.

4. Stir in ¾ cup worth of the salsa, and the tomato paste. Take the pan off the heat.

5. Lay a tortilla out and spoon ¼ of the chicken mixture onto the center of the tortilla.

6. Set aside a few tablespoons of cheese (to sprinkle over later). Sprinkle a portion of the remaining
cheese on top of the chicken mixture and roll the tortilla up like a wrap.

7. Place seam side down in a greased casserole dish. Continue with the remaining tortillas.

8. Once all of the tortillas are in the dish, cover with the remaining salsa and sprinkle with remaining
cheese.

9. Bake for 20 minutes or until bubbly.

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