Recipe of the Week

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Here is another great recipe I have been using for a while and it is fairly quick and easy, and you are usually left with lots of left overs.Careful not to eat too much!

Chicken Enchiladas

• 2-3 Chicken Breasts, shredded
• 1-2 Red Onion
• 4-6 oz Cream Cheese, low fat
• 1 can Salsa
• 2 cloves garlic
• 1/4 C shredded cheese, low fat
• 2-3 chiles
• 1 can enchilada sauce
• 1 Tbsp Cumin
• 1 Tbsp Cilantro
• 8 whole wheat Tortillas

Cook the chicken in a slow cooker for 4-6 hours and shred apart when tender. You can also grill the chicken and just cut up in pieces, make them very small though. Place in pan,  cut onions, salsa, garlic and add in the cream cheese. Once creamy add in chicken and chiles. Toss in cumin and cilantro or any other spices and mix in shredded cheese. At this point you should have a nice mixture that is ready to be put in tortillas. Place chicken mixture in tortilla and wrap up. Place wrap in 13″ by 9″ pan greased with oil. Mixture should fill up about 8-12 tortillas. Spread enchilada sauce on top of tortillas and sprinkle cheese on top. Cook pan in oven at 375 for 15-20 minutes.