Smart Chicken Enchiladas
6
Red wine vinegar to cover the onion
1 tablespoon extra virgin olive oil
1 pound Smart Chicken boneless thighs cut into ½ inch pieces
1 can Hatch Red Enchilada Sauce
12 corn tortillas
½ cup feta cheese crumbled
3 green onions chopped
These baked chicken enchiladas are a crowd pleasing dish made in under an hour.
Meal Type
Entrees
Diet Type
Gluten-Free
Preheat the oven to 350 degrees.
Pour the vinegar over the onions and let sit for at least 30 minutes. Drain and set aside. Keep the vinegar to make salad dressing.
Heat the olive oil in a medium skillet. Add the chicken and sauté until browned and cooked through.
Lightly oil a baking pan. Add two or three tortillas to cover the bottom.
Sprinkle some red onion cheese and chicken on top of the tortillas.
Pour ¼ of the sauce over all. Repeat the layering so you make 4 layers ending with sauce. Add a little water to the sauce can if needed to extend the sauce. Cover with foil and bake for 30 minutes.
Serve sprinkled with a little of the cheese and some green onion.
Ingredients
½ cup red onion chopped fineRed wine vinegar to cover the onion
1 tablespoon extra virgin olive oil
1 pound Smart Chicken boneless thighs cut into ½ inch pieces
1 can Hatch Red Enchilada Sauce
12 corn tortillas
½ cup feta cheese crumbled
3 green onions chopped