Green Chicken Enchiladas

I love mexican food!  This is a recipe I have made a bunch of times and it always gets rave reviews in my house.  The original recipe was from a book called “Eating for Life” by Bill Phillips.  For those of you who don’t know who Bill Phillips is, he created a body building contest about 12 years ago where regular people, following his eating and working out plan could get in great shape in 12 weeks and each year regular people can enter for cash and prizes.  Its called Body for Life.  A lot of people don’t believe the transformations they see.  I own the book, I own the cookbook.  It’s an easy schedule to follow, it just takes a lot of planning.  Anyway, lets get back to food!  The best thing I like about this cookbook is that the recipes are just regular recipes, made with healthy, easy to find food.  He actually shows a picture of the ingredients, so when you are in the store, you know what you are looking for.  The following recipe serves 4. 

  • 1 pound chicken breast
  • 4 green onions, slices
  • 2 TB. fresh cilantro, chopped
  • 1 jalapeno, seeded and minced
  • 3 cans (10 ounces each) green enchilada sauce
  • 8 corn tortillas
  • 1 cup reduced fat cheddar cheese (look for a block of it by Kraft)
  • 2 cups shredded lettuce
  • 1/2 cup salsa
  • 1/2 cup light sour cream
  • 1 tomato, diced
  • 1 can sliced ripe olives
  1. Preheat the oven to 350 degrees.  Lightly spray a 9×13 baking dish with cooking spray.   
  2. Place the chicken in a large pot and cover with water.  Bring to a boil and over high heat.  Reduce heat to medium and simmer about 15 minutes, or until the chicken is no longer pink on the inside. Drain the chicken and let cool, then shred.
  3. In a skillet coated with cooking spray, add the green onion, cilantro, and jalapeno and saute for 2 minutes.  Add the shredded chicken and 1 can of enchilada sauce.  Cook for about 5 minutes, or until chicken is heated through.
  4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave for about 2 minutes, or until warm.  Dip each tortilla in the enchilada sauce and fill with 1/8 of the chicken mixture.  Roll up and place, seam side down, in the baking dish. 
  5. Pour remaining heated sauce over the enchiladas and sprinkle with cheese.  Bake for 15 minutes.
  6. Divide the lettuce among 4 plates, place 2 enchiladas on each plate and top with a spoonful of salsa, sour cream and tomatoes and olives.  Serve and Enjoy! 
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