Tuesday, January 19, 2010

Chicken Enchiladas Suizas

Nick said that this was one of the best meals that I've cooked for a while (and it was EASY). I even put half of it in the freezer for another meal later. I think the difference was using the green salsa AND the swiss cheese (as opposed to using cheddar cheese in my other enchiladas). Definitely a "keeper"!!!

1 ½ cups green salsa

½ cup fat-free sour cream

4 mini-cubes Knorr cilantro (or ¼ cup fresh)

1 ½ cups diced cooked chicken (or turkey)

1 ½ cups shredded reduced-fat Swiss cheese

8-10 tortillas, warmed

Cheese to top (I used the Mexican-mix cheese)

Mix salsa, sour cream and cilantro. Spread ½ cup over bottom of baking dish.

Combine meat, cheese, and another ½ cup salsa mixture. Fill tortillas with about ½ cup each, place seam side-down in baking dish. Top with remaining salsa mixture and sprinkle with more cheese.

You can refrigerate for up to 3 days before baking or freeze for up to 6 weeks.

Cover with foil and bake at 350 for 30 minutes. Uncover and bake an additional 5-10 minutes, or until golden brown. Top with diced tomatoes and sliced scallions if desired.