Chicken Enchilada- Weekend Mexican Fiesta time

This is an old recipe I have had around for a while. I just adjusted the ingredients so they were a bit healthier and let me tell you, it's still delicious! It just takes a bit of time to assemble, so it's a good weekend casserole type dish.

Chicken Enchiladas

1 (3 to 5lb) whole chicken, cooked and debones (or 3 large chicken breasts)

1/4 cup light Italian dressing

1 small can diced green chilies

1 small can sliced black olives (optional)

1/2 cup chopped green onions

1 dozen small whole wheat flour tortillas

1 large can enchilada sauce (if you can't find, use salsa that is not chunky)

1 cup light cheddar cheese, grated

1 cup light monterey jack cheese, grated

1 jar of mild red salsa

Cut up chicken meat into chunks and saute it in the Italian dressing. As meat cooks, shred the meat between two forks. Add chilies, olives, onions, and enough mild salsa to the mixture. Set Aside.

Shred and combine chesses together in separate bowl. Heat enchilada sauce in skillet (just warm the sauce, you don't want it boiling). Cover the bottom of a 9x13 inch baking dish with enchilada sauce before assembling.

To assemble enchiladas: dip tortilla in sauce just long enough to soften. Place in baking dish and add mixture and cheeses down the center, allocating enough for 10 enchiladas. R0ll tortilla and place seams down in pan. Repeat process until entire dish is full. Sprinkle remaining enchilada sauce and cheese on top . ( the more sauce on top, the more moist the enchiladas will be).

Cover with aluminium foil and bake at 350 degrees for 30 minutes or until cheese is melted and enchiladas are heated thoroughly.

Nutritional Information for 2 enchiladas

332 calories

21g carbs

10g fat

37g protein

2g fibre

3g sugar

Here's Melanie enjoying a Chicken Enchilada with a side of Garden Salad.