Wednesday, September 28, 2011

Shredded Chicken Enchiladas

Here is another fabulous recipe I found on Pinterest! The hubby loved it. It really wasn't hard to make, just maybe a little time consuming for a weekday night, but this is definitely going into the rotation!


Shredded Chicken Enchiladas

From: (via Pinterest)
Serves 6
8 points plus per serving

2 cloves garlic, minced

1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking spray


Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove from the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.


Wednesday, September 21, 2011

I'm Back!

Hey everyone! I know it has been a trillion years since I posted any new recipes. It has been a crazy year so far. Here is the short verson....

I ran in my first half marathon....

Went to Scottland for a friends wedding....

Built a new house (and luckily sold the old one!)

Needless to say, times where busy with training, cleaning, painting (the old house to get it ready to sell), showings, packing and so on. Now we are moved in and some what unpacked. There is still loads to do! I promise to be better about blogging and posting new recipes.

But I digress. I do have a few new reciepes to share with you. This one I found on Pinterest. I am addicted to that website! It was pretty easy to make and delish. Here you go!

Pesto Chicken Stuffed Shells

By: What’s Cookin, Chicago? Blog
Approx 10 points plus


12-16 Jumbo pasta shells
4 oz cream cheese, softened
1 cup Parmesan cheese
3 Tablespoons prepared pesto
2 cups shredded chicken
2 cloves of garlic
1 cup light Alfredo sauce (you can add more if you need)
Salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente (Pasta will finish cooking when dish is baked). Drain pasta and set aside.

In a large bowl, combine the rest of the ingredients, except 1/4th cup of cheese for the topping. Fill pasta shells with the filling and place in a baking dish. Pour light Alfredo sauce ( I mixed a little pesto in with the Alfredo sauce) and sprinkle remaining 1/4th cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese is melted.

Make Ahead/ Freezer meals:
Prepare as directed but place filled shells in an oven- and freezer proof baking dish. Top remaining 1/4th cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese is melted.

Serve with a side salad. Enjoy!