Chicken enchiladas (the gringo version)

Thought I'd share another recipe; this is not original.  The idea came from the blog Budget Bites but I improvised as she makes her own enchilada sauce.

Ingredients:

2 Cups chicken, diced (I used rotisserie chicken from Costco)
1 Cup shredded cheese plus 1/2 C for topping (I used Mexican style four cheese blend)
1 4oz can diced green chiles
1 15oz can green enchilada sauce
1 15oz can diced tomatoes, chopped
1/2 onion, chopped
1/4 bunch cilantro, chopped
10-12 6-inch tortillas
 

Procedure:

First you feed the cat enough chicken that he is full and will leave you alone.

As you can see, he is not happy...he wants MORE!

Preheat oven to 350 degrees.  Spray 9x13 pan with release agent.  Saute onions until clear, add to medium mixing bowl.  Drain tomatoes, cut into finer pieces (if you are not a tomato fan like me), add to mixture.  Add 1 Cup of cheese, 2 Cups of diced chicken, can of green chilis, and 1/4 bunch of cilantro to the same bowl.

Stir up these ingredients.  Plop about 1/3 C of mixture into a tortilla, roll, and place in 9x13 pan.  I used whole wheat, low carb tortillas (1 point WW) but you can use any kind.  Pour can of green enchilada sauce over the rolled up tortillas and spread it around so that it covers all the tortillas.  Sprinkle with about 1/2 C of cheese (or more).  Bake for 30 minutes.

The package of tortillas contained only 10; I added an 11th larger tortilla from another package as I had left over chicken mixture.

Tonight I forgot the cilantro, so I added it to a salad.

I actually ate two; these are yummy!

These are good left over too...