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carrot celery stalk water chicken breasts pepper clove garlic Cheddar blue cheese crumbles fresh cilantro enchilada sauce corn tortillas
Viewed: 35 - Published at: 3 years agoIngredients
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups water or chicken stock
- 1 lb boneless, skinless chicken breasts
- 1 jalapeno pepper
- 1 clove garlic
- 1 1/2 cups Frank's Red Hot sauce
- 2 cups shredded lowfat cheddar
- 2 cups shredded lowfat Monterey Jack
- 16 oz (2 packages) blue cheese crumbles
- 1/2 cup chopped fresh cilantro
- 1 large can (26 oz) traditional red enchilada sauce
- 8-10 corn tortillas (6 inches across)
Method
- Heat oven to 425°.
- Saute carrot and celery over medium heat until soft, about 5 minutes.
- In a medium pot, boil water/stock, chicken, jalapeno and garlic 15 minutes or until chicken is cooked through. Strain chicken and shred into a bowl. Mix in 1 cup Frank's Red Hot sauce and set aside.
- In a separate bowl, combine 1 cup cheddar, 1 cup Monterey Jack, 8 oz blue cheese, and cilantro; set aside.
- In a large pot over medium heat, combine enchilada sauce, 4 oz blue cheese, and 1/2 cup Frank's Red Hot sauce (add more if you prefer more spice). Stir until simmering. Set aside.
- Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture, chicken, and celery/carrot mixture in center of each tortilla. Roll up and place in pan, seam side down. Continue to fill tortillas until you run out of chicken mixture. Ladle on sauce, then sprinkle 1 cup cheddar, 1 cup Monterey Jack, and remaining 4 oz blue cheese over the top of the enchiladas.
- Bake uncovered 20 minutes. Serve with remaining sauce on the side.
- Serves 4-6
