Enchilada Lasagna

My husband does not like lasagna...how was I going to get him to eat a Mexican Lasagna? I wasn't...so I decided to make an Enchilada Lasagna made with whole wheat tortillas instead. Publix had a sale on boneless skinless chicken breast so I stocked up on chicken! I decided that I could cook 3 breasts and shred it to have enough for two meals. Stay tuned later this week for the other dinner, Chicken N Dumplings!! Anyway, I cooked the chicken in a large stock pot with carrots, celery, onion, garlic and herbs...which also made homemade chicken stock! I shredded the chicken and put half of it in the fridge and the other half in a bowl for this meal.

When looking for a recipe I found quite a few different ones...spicy ones, vegetable ones, beef ones, etc. I ended up making my own by reading a few. The Hub can't eat spicy foods b/c of his ulcer issue (long story) so I had to modify so it wouldn't be spicy. Made a sauce out of cream of chicken soup (I typically don't use canned soups b/c of the nature of it, but I had it on hand and needed to use it), light sour cream, shredded cheese, chicken stock, and some cumin, chili powder, and SP. Mixed it all together, layered it up, tossed it in the oven and VOILA!!!

Ingredients:
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
1 can cream of chicken soup
1/2 can Rotel
1 cup chicken stock
1/2 cup sour cream
1/2 can enchilada sauce
1/4 cup cream
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon SPG combo (I made an all around seasoning of salt pepper and garlic powder that I use)
6 whole wheat tortillas
Toppings: tomato, avocado, and cilantro

In medium bowl mix soup, stock, 1 cup cheese, Rotel, sour cream and seasonings. Once combined add shredded chicken. In a 8X8 greased baking dish, put 1/3 chicken mixture. Put one tortilla over mixture (I ended up tearing one into fourths so the corners were covered as well). Do two more layers ending with a tortilla on top. Mix enchilada sauce and cream in small bowl and pour over the top. Sprinkle the remaining cheese on top. Cover and bake on 375 for 30 min. Remove foil and bake 10 until cheese is golden. Serve with tomatoes, avocado, and cilantro. *Modify for lower calories by using low fat cheese

Chicken Enchiladas

I love Mexican food...its one of my favorite foods to eat! I do have a hard time making it at home and it tasting like a restaurant. I have tried many different chicken enchilada recipes and they have been good, but not great. One of my new food blogs reads, How Sweet It Is, has this recipe on their blog and I tried it the other day...GREAT!!!! Its easy and delicious. You can make a lot and freeze some to cook later or you can serve a lot of people. I doubled the recipe and made 12 enchiladas but took 8 to a friends house who had surgery. I actually made mine with whole wheat tortillas to add a little extra fiber :-)

Ingredients
1 T butter
1 can Rotel tomatoes and green chilies, drained
1 (8oz) pkg cream cheese
2 cups chopped cooked chicken
8 8" tortillas
2 cups shredded Monterey Jack cheese (* pepperjack would be good too)
1/2 cup whipping cream

Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Melt butter in large skillet, add Rotel and sauté 1 min. Stir in cream cheese and let melt. Add chicken and cook, stirring for 2 min. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up and place seam side down in baking dish. Sprinkle with cheese and drizzle cream over entire dish. Cover with foil and bake for 30 min. Take foil off and cook another 15 min or until top is golden. ENJOY!!!