Chicken Enchiladas

Chicken Enchiladas

Recipe By : Alan Gold

1 Preparation Time :

Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method -- -- --

1 recipe Homemade Enchilada Sauce -- see recipe

4 boned and skinned chicken breast halves -- ground

2 tbsps olive oil

1 1/2 tsps worcestershire sauce

2 tsps cumin

1/2 c peanut oil

chopped scallions

chopped jalapeno pepper

corn tortillas

Make Enchilada Sauce according to recipe. Saute in large, heavy skillet over high heat the olive oil, chicken, worcestershire sauce and cumin. Cook just until chicken loses its pink color; remove immediately from skillet.

5 seconds on each side, just until softened. As each tortilla is done drain it briefly, dip it in enchilada sauce and fill with

3 tbsp of chicken filling, chopped scallions, jalapenos. Roll up and place seam down in a shallow baking dish lightly coated with sauce. When all the enchiladas are in the dish, pour a little sauce over them, add some grated cheese and broil to melt cheese. Serve on a bed of lettuce and top each serving with sour cream and salsa verde.

2012 Calories;

167g Fat (74% calories from fat);

103g Protein;

29g Carbohydrate;

208mg Cholesterol;

2707mg Sodium