2 boneless skinless chicken breasts
1 can chicken broth
1/2 packet of fajita or taco seasoning (lower sodium)
1 small tub of sour cream (regular or low fat, I don't recommend fat free)
1 small can of fire roasted chiles
1 can of red enchilada sauce
1 can/jar of green enchilada sauce
flour tortillas (about 6)
cheese, shredded any kind that you like
9x13 glass pan and cooking spray
Preheat Oven to 350
1.) boil chicken in chicken broth and taco seasoning
while chicken is boiling, complete the following:
2.) in a medium sized bowl mix together green chiles and sour cream (don't smell this, it doesn't really smell very good)
3.) shred cheese if needed
4.) preheat oven
5.) spray pan with cooking spray
6.) pour green sauce in the bottom of the pan
7.) chop or shred the chicken and add to the sour cream and chile recipe (do not add liquid from the chicken). Stir well.
8.) spoon the chicken and sour cream mixture into tortillas, roll them up and lay them in the pan however they fit best.
9.) once you have added all of the tortillas, pour red sauce over the top and put cheese on top of that.
10.) bake in the oven until cheese is melted and sauce is bubbling.
...and that's all :)
Oh, if you want to decrease the need to eat such a large portion, add this as a side:
1 can black beans, drained
1 can white corn, drained
1 can rotel, drained
1/2 purple onion chopped
cilantro and salt to taste
mix all of the veggies together in a bowl and sprinkle with salt. Fill bowl to about 1/2 inch from the top of the veggies with vinegar. add cilantro.
THANKS MOM AND DAD FOR TEACHING ME THESE YUMMY RECIPES!