faux foodie


Chicken Enchiladas
March 23, 2009, 2:18 am
Filed under: main course

This is a recipe I come back to again and again. I usually use whatever is in the fridge in the way of veggies. I like to add spinach. I also use whole wheat tortillas and can hardly tell they aren’t the tastier white ones!

* 16 ounce bottle or can enchilada sauce
* 6 low-fat or fat-free tortillas
* 2 or 3 small tomatoes, cut up (or salsa!)
* 2 cans refried beans
* 1/2 grated cheese (usually cheddar or a mixture)
* 1/2 cup low-fat sour cream
* 1/4 cup mushrooms
* Roasted Chicken (steaming chicken is my favorite way to do this, or to roast a chicken and use the leftovers in this for the 2nd night).

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add mushrooms, spinach, and whatever else.

Roll up the tortillas and place seam-side down in a 9″ x 13″ baking dish.
Cover and bake for 25-30 minutes until hot and bubbly.

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