Ingredients:
6 chicken breasts
12 corn tortillas
8 Roma tomatoes
1/2 onion
4 garlic cloves
1 jalapeño
1/2 cup olive oil
2 cups low fat cheese
Pinch of salt
Pinch of black pepper
Cooking and Preparation Instructions:
Begin by oven roasting the chicken breasts. I always think it is better to roast at a higher temperature for less time to always get moist, non dry chicken, so I do 450 degrees for 10-12 minutes each side of the breast depending on there size. Once the chicken is cooked and cooled shred it and set aside.
Then take your Roma tomatoes and slice in half, loosely chop your onion, peel your garlic, and half and de-seed your jalapeño. Then on a baking sheets lightly drizzle with half the olive oil (1/4 cup) and season with the salt and pepper. Bake for 40 minutes on 400. Once finished, put the roasted vegetables in a blender to create your enchilada sauce blending on high until smooth.
Before lining casserole dish with enchiladas take 1 cup of freshly made sauce and smooth out into bottom of dish.
Take shredded chicken and place in corn tortillas and roll up and place in dish. (If you would like a more cheesy enchilada add small amount while preparing them)
Line enchiladas in casserole dish and take remaining sauce and pour over the top. Sprinkle with the cheese and cover with aluminum foil. Place in oven a bake for 20 minutes at 350. Remove foil and bake for 5 minutes to allow the cheese to brown and bubble.
2 enchiladas equals 337 calories!!