Smart Chicken Enchiladas
Makes
6
servings
These baked chicken enchiladas are a crowd pleasing dish made in under an hour.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
½ cup red onion chopped fine
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
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
1
Preheat the oven to 350 degrees.
2
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.
3
Heat the olive oil in a medium skillet. Add the chicken and sauté until browned and cooked through.
4
Lightly oil a baking pan. Add two or three tortillas to cover the bottom.
5
Sprinkle some red onion cheese and chicken on top of the tortillas.
6
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.
7
Serve sprinkled with a little of the cheese and some green onion.