Chicken Enchiladas

Nutritionist Jill Castle shows teens how to make creamy and delicious chicken enchiladas in just a few quick steps!

Servings: 6

What you need:

3 boneless, skinless chicken breasts

sliced, pickled Jalapeno peppers  (small jar for poaching chicken)

1 tablespoon of olive oil

1 onion, chopped

one pepper, any color, chopped

sliced black olives (15 oz. can)

1 brick of low fat cream cheese

1, 12 oz. jar of salsa (any heat)

2 cups shredded Mexican cheese

1, 29 oz. jar of enchilada sauce

whole wheat flour tortillas (8 ct)

Preheat oven to 350 F.

To Poach the Chicken: Place chicken breasts and jalapeno’s in a large skillet. Fill with water to cover chicken breasts and simmer over medium-low heat until chicken cooked through, making sure to turn them over midway through cooking. Depending on the thickness of the chicken, this takes about 15-20 minutes. Remove chicken to a plate; cool; shred chicken by hand.

To Make the Filling: In another large skillet, heat the olive oil over medium heat and add onions and peppers, cooking until the onions are soft and translucent. Add the olives, 1 cup of shredded cheese, salsa, shredded chicken, and cream cheese. Stir until cream cheese is melted; remove from heat. Spray a 9 x 13” casserole dish with cooking spray; pour about ½ cup of enchilada sauce on the bottom to cover.

Assemble: In one tortilla, spread about ¼ to ⅓ cup of filling and roll up into a tube. Place in the casserole dish seam-side down. Repeat filled tortillas until the filling and tortillas are gone. Pour the remainder of the enchilada sauce over the filled tortillas and sprinkle with remaining shredded cheese.

Bake in a 350 F oven for 30 minutes or until bubbly.