Sassy Chicken Enchiladas

Name: Sassy Chicken Enchiladas
Ingredients: 8 flour tortillas (I used an organic whole wheat low cal, low fat brand); 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded); 1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce); 34 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping); 12 cup colby-monterey jack cheese (shredded); 3 tablespoons goat cheese (soft); 1 (4 ounce) can green chilies (don't drain); 12 cup fat free sour cream; 12 teaspoon kosher salt; 14 teaspoon cracked black pepper

10 ingredients

12 steps

Ingredients

8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
34 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
12 cup colby-monterey jack cheese (shredded)
3 tablespoons goat cheese (soft)
1 (4 ounce) can green chilies (don't drain)
12 cup fat free sour cream
12 teaspoon kosher salt
14 teaspoon cracked black pepper

Directions

1

Preheat oven to 350.
2

Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
3

In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream.
4

Divvy up into 8 equal, separate piles.
5

Set aside
6

Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan.
7

Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan.
8

Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down.
9

Repeat with 7 remaining.
10

Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
11

Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
12

Garnish with sour cream and green onion if desired.