Saturday, August 8, 2009

Chicken Enchiladas with Tomato-Corn salad

This turned out so good!


For Enchiladas:
  • 2 chicken breasts, cooked and shredded
  • 6 whole wheat tortillas (8 inch)
  • about 1+ cup shredded mozzarella (or your choice) cheese
  • 1 10-oz can enchilada sauce (I used mild)
For salad:
  • 1 can corn, drained
  • 2 small tomatoes, diced
  • Ranch dressing to taste

Cook and shred the chicken in advance. (I put 2 frozen chicken breasts into the crockpot with 1 can of chicken broth and cooked on high for about 4 hours, until chicken was done).

Preheat oven to 400.
Put shredded chicken and some cheese (I used about 3/4 cup cheese total for the 6 tortillas) in each tortilla.
Roll up and place in an 8x8 baking dish, seam side down.
Pour enchilada sauce over top.
Sprinkle with about 1/3 cup of cheese.
Bake for 10 minutes, until hot throughout and cheese is well melted.

While enchiladas are baking, mix drained corn, diced tomatoes, and Ranch dressing together for a simple salad.

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