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Colder weather coupled with hectic schedules shouldn’t interrupt the routine of a satisfying meal prepared at home. This Chicken Enchilada recipe can be served with a black bean or tossed salad or another simple side. Want to save time? This recipe can be prepped ahead and refrigerated or frozen until you’re ready to bake and serve. Since it makes 12 servings, it’s great for a potluck dinner too. If you want to make it meatless, substitute chicken with 4 cups sautéed vegetables such as zucchini, yellow squash, mushrooms, green peppers, green beans or other vegetables of your choice. 3-Cheese Chicken Enchiladas 2 medium onions, sliced 2 cloves garlic, minced 1 tablespoon vegetable oil 2 - 14.5 ounce Mexican-style diced tomatoes 2 tablespoons fresh chopped cilantro or 2 teaspoons dried 24 - 6” whole wheat tortillas 1 teaspoon chicken bouillon 2 cups 2% cheddar cheese 4 cups shredded or chopped cooked chicken 4.5 ounce can of chopped green chiles, drained 4 ounces of goat cheese 2 cups fat-free half & half 2 cups 2% Monterey jack cheese Steps: Sauté onion, oil and garlic over medium heat. Add chicken, tomatoes with juice and green chiles. Bring to a boil while stirring. Reduce heat to simmer for 15 minutes. Stir in cilantro and goat cheese until well blended. Put 1/4 cup of chicken filling in a tortilla. Wrap and place seam-side down in a greased baking dish. Continue with remaining tortillas. May require two 9 x 13-inch pans. In a saucepan, combine half & half with bouillon. Cook and stir over low heat until thoroughly heated. Pour over tortillas. (At this step, enchiladas could be covered and frozen until ready to cook at another time). Cover and bake at 350º for 10 minutes. Uncover dish and bake an additional 10 minutes. In a separate bowl, mix shredded cheeses together. Remove from oven. Sprinkle with cheese. Place dish back in oven and bake until cheese is melted. Makes 12 servings (2 enchiladas per serving)

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Read Current Issue

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The Rocky Ripple Festival of the Arts

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