Sunday, January 15, 2012

Healthy Chicken Enchiladas

Hey friends, sorry I have put my food blog on the back burner for quite a few months.  But I promised myself I would get caught up, so be prepared for lots of yummy recipes to come.  Most of these dishes, like this one, I found on Pinterest.  If you haven't discovered the world of pinning then I dare you to start and believe me you will get hooked.  You can follow me here if you would like!
Well this recipe is from the famous celebrity nutritionist Christine Avanti and our whole family LOVED it!!  So enjoy...

Tortilla Chip Chicken Enchiladas
4 oz. boneless skinless chicken breast, cubed
1 14 oz. can fired roasted tomatoes, organic
1 14 oz. can enchilada sauce, mild
½ bag Doritios, baked
2 cups cheddar cheese, fat free, shredded
1 cup Monterey Jack cheese, low fat, shredded
1 2.8 oz. can black olives, sliced, organic
1 large onion, diced
1 large bell pepper, diced
1 clove garlic, minced
½ cup cilantro
1 jalapeno pepper, minced
½ cup sour cream, non fat
Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.