Chicken Enchiladas

This delicious concoction was suggested by my friend Andrea – and comes straight from her Skinnytaste cookbook. I made a few changes just to make my life a bit easier — and the results were amazing. Everyone loved the meal – kids included. A few notes: I used an entire pre-cooked chicken and one bag of large flour tortillas – it filled my lasagna tray, fed the five of us with a few left over. Feel free to use as much or as little meat for filling as you prefer (I stuffed the tortillas full) and any type of cooked chicken. Enjoy.

Ingredients:

1 t. olive oil
1 lg. onion, chopped
2-5 lg. garlic cloves, minced
1/2 c. tomato sauce
1/3 c. chicken broth
meat from 1 pre-cooked chicken
fresh coriander
1 t. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt
cooking spray
lg. flour tortillas
1 reg. can of enchilada sauce
1 c. + shredded cheddar cheese
sour cream for serving

Preheat oven to 400F. In a large non-stick fry pan, heat oil over low heat and add onion and garlic. Cook until soft – about 2 minutes. Add tomato sauce, broth, cooked chicken, 1/4 c. chopped fresh coriander, chili powder, cumin, oregano and salt. Simmer to blend flavours for about 5 minutes. Remove pan from heat.

Spray a glass lasagna tray with oil. Then spoon chicken mixture into each flour tortilla, roll up and place seam side down in the baking dish. Top with enchilada sauce and sprinkle with shredded cheese. Cover with foil (try to ensure foil does not touch the cheese!). Bake for 30 minutes (longer if refrigerated after putting the dish together). Sprinkle with fresh, chopped coriander before serving.

Serve with sour cream, coriander lime rice (rice with a squeeze of lime juice as well as chopped fresh coriander mixed in) and/or a green salad.