Tuesday, April 28, 2009

What's Cookin- Bryan's Week Nite Enchiladas

My brother made this delicious dinner for me while visiting this past week. It was fantastic! Fresh, wholesome and zesty. Perfect for the warmer weather and the upcoming Cinco de Mayo. Give it a shot- the whole meal cooks in about 30 minutes.

Serves 4

For Filling:
4 B/S Chicken breast – cubed into 1x1 inch pieces
1 tbsp evoo
1 onion diced
1tsp garlic powder
½ tsp cayenne
1 tsp cumin powder
1 bunch cilantro- chopped roughly
1 jalapeno- diced
1 Lime juiced

1 can red enchilada sauce
Large whole wheat tortillas
12 oz shredded Monterey jack cheese (use pepper jack if you want extra spice)
Shredded lettuce
Tomatoes diced
Sour cream

Preheat oven to 400 degrees.

To a large non-stick fry pan over medium high heat, add oil, onion, chicken breast, garlic powder, cayenne, cumin, and salt and pepper. Cook until chicken is browned. Add chopped cilantro, jalapeno and lime juice. Stir to incorporate. Remove from heat.

Lay the tortilla flat on a cutting board and scoop filling into the center. Tuck in the ends and role up. Its ok if its loose- doesn’t have to be perfect. Place in the baking dish and repeat with the rest of tortillas and filling. Once all enchiladas have been stuffed and placed in the dish, cover with can of enchilada sauce. Layer the shredded cheese over top and bake until cheese melts and begins to bubble.

Serve with shredded lettuce, diced tomatoes, and a dollop of sour cream.