Monday, October 20, 2008

What's for supper?

I found a recipe for a Chicken Enchilada Casserole somewhere...mighta been the newest Carnival of the Recipes...mighta been somewhere else. I really don't remember. But it didn't sound like it had enough...ooomph. So, I tweaked it a little and made it my own.

Cheesy, Zippy Chicken Enchilada Casserole

6-8 soft tortillas, whichever kind you prefer - I use low carb, multi-grain.

3-4 boneless, skinless chicken breasts, grilled or baked & chopped
1 med. onion, chopped
1 med. green pepper, chopped
2T crushed garlic (2-3 cloves), chopped fine
2 T dried cilantro (if you have fresh, use maybe 1/2 C, chopped fine)
1 1/2 T chili powder
2 t ground cumin
1/2 jalapeno, seeded & chopped fine (if you like it really spicy, chop up the whole thing)
1/4 - 1/2 C low fat sour cream (use enough to bind all the ingredients together...without it getting goopy)
Salt & pepper to taste

Sautee onion, green pepper, jalapeno and garlic until tender. Add cilantro, chili powder, cumin & sour cream. Add chicken. Mix together well.

Make a roux - melt 2 T butter, add 2T flour & stir together until thick paste forms. Add 2 C milk & stir until thickens. Add 8 oz. low fat cream cheese & stir until mixed well. Add 4 oz. (1/2 bag) shredded swiss cheese & stir until melted in. Add 1 T cilantro & a sprinkle of red pepper flakes. Stir well until all ingredients are incorporated.

Fill tortillas with chicken filling, roll up & place in shallow baking dish. Pour sauce over the top. Bake at 350 for 30 minutes, or until bubbling. Top with remaining shredded swiss & continue baking until brown...maybe 10 more minutes.


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