Lazy Chicken Enchiladas
I wish I had a photo of my non-lazy chicken enchiladas, but here is my recipe for lazy ones. I will also include the recipe for Poblano Pepper Pesto that I use in my non-lazy version.
1 chicken breast, roasted, seasoned with cumin, garlic, olive oil, salt, pepper
about 2-3 oz low fat cream cheese
3 whole wheat tortillas, medium size
1 can green enchilada sauce
a handful shredded white cheese (whatever is on hand)
5 rings jar jalapenos, chopped fine
1 tbsp chopped fresh cilantro
diced tomato, for garnish
sour cream, for garnish
Roast chicken breast in a 350 oven for about 20 minutes until internal temperature reaches 165. Let rest for about 10-15 minutes. Dice chicken. In a mixing bowl, combine warm chicken, cream cheese, chopped cilantro and jalapenos. Spray baking dish with non-stick spray. Spoon filling mixture evenly into tortillas and roll. Top with enchilada sauce and shredded cheese. Bake for 20 minutes, then run under broiler for about 1.5 minutes to brown cheese.
Non-Lazy Poblano Pepper Pesto (goes in the filling and makes it way better)
3 poblano peppers, roasted and charred, peeled and seeded
1 fresh jalapeno, seeded and chopped
2 cups fresh cilantro
2 tbsp toasted pine nuts
juice of 1 lime
salt & black pepper
1 clove garlic
About 1 cup olive oil, or so
Combine all ingredients except olive oil in a food processor or blender. Pulse a couple of times. Keep pulsing and slowly stream in olive oil until sauce takes on an almost creamy consistency.
