I simplified my favorite enchilada recipe that I have shared in the past. I'm always trying to make my recipes even simpler but still healthy for the family. These are all about the assembly and what you put on top that really marries all the flavors together and makes for some of the best enchiladas. We have all been craving them lately so I ditched the meal plan to make these!
1 1/2 lbs chicken breast
3 cups low sodium chicken broth
1 TBS of Adobo poultry seasoning
Directions:: Slow cook together on high 4-6 hours, shred and drain juice.
8-10 flour tortillas
1 roma tomato
1 cup finely shredded lettuce (romaine or iceberg)
1/4 small purple onion
8-10 oz green enchilada sauce (or home-made, saving that recipe for another day)
3 ounces low fat sour cream
1/4 cup chopped cilantro
1/4 cup parmesan cheese
Thinly slice tomato, avocado, lettuce, purple onion and chop cilantro, set aside and chill in fridge till you are ready for assembly. In a separate dish thin out the sour cream by adding the juice of half of the lime and mix together, set aside in fridge. Preheat oven to 375 and evenly stuff the chicken mixture into 10 flour tortillas and roll up. Lightly brush on about 2 TBS of enchilada sauce to prevent enchiladas from getting crispy, don't add to much or they will get soggy. Bake covered for about 25-30 min in a large deep baking dish. Warm remainder of the sauce in saucepan and pour over enchiladas, bake for 10 more min uncovered. For Assembly, add shredded lettuce, onion, tomato, avocado, sour cream and lastly sprinkle a little bit of parmesan cheese and pinch(s) of left over cilantro. Squeeze 1/4 of lime over the top of dish and garnish with another lime wedge. Serve with rice, beans or any other Mexican favorite side dishes. ENJOY!