Tuesday, April 1, 2008

Chicken & Pepper Enchiladas (Healthy)

I was really in the mood to cook last night, and wanted to keep it healthy since I wasn't so healthy over the weekend. It's also a yummy way to incorporate my least favorite food group...vegetables. Here is what I came up with, it came out good! I'm glad I'm going to be eating it for 2 more nights.

1 tbsp EVOO
1 tbsp finely diced garlic
1 cup of Birds Eye Pepper Stir Fry (in the frozen section, it has onions & peppers)
1/2 can diced tomatoes (I used Hunts Fire Roasted)
1 cup rotisserie chicken
2 cups salsa ( I used tomatillo salsa)
4 tbsp light sour cream
6 small whole wheat tortillas
1/2 cup light shredded cheese ( I used Kraft 2% Cheddar)
Salt & Pepper to taste

Heat oven to 375. In a skillet, heat EVOO over medium heat, then add veggies. When the veggies start softening, add garlic, then saute a couple minutes. Then add tomatoes, salt, pepper and 1/2 cup of the salsa. Let simmer for about 5 minutes, then add 2 tbsp of sour cream and the chicken, and simmer for another 5 minutes. While it's simmering, mix remaining salsa and sour cream, and spread a very thin layer of it on the bottom of a baking dish, then set remaining salsa aside. When chicken/pepper filling has cooled for a couple minutes, start assembly. Place the filling in the center of the tortilla, then roll up each side. Place them seam side down on the baking dish. When all tortillas are filled, pour remaining salsa mixture on top and then sprinkle the cheese. Bake in the oven for 20 minutes. Makes 3 servings. It's great to serve with a small salad for a healthy dinner.


daphne said...

ooo.. that looks like something I can attempt one day! Cheers!