Chicken Enchiladas Made Healthier

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 cups chicken breasts, cooked and shredded
• 5 ounces reduced-fat monterey jack cheese, finely shredded
• 1 cup fresh chives, snipped
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (29 ounce) can enchilada sauce
• 12 corn tortillas, warmed
• 2 ounces reduced-fat cheddar cheese, finely shredded
• 1 (2 ounce) can ripe olives, sliced, pitted, and drained

Recipe

• 1 in a large bowl, combine chicken, 3/4 cup monterey jack cheese, 1/2 chives, garlic, cumin, and pepper; set aside.
• 2 spread 1/2 cup of the enchilada sauce in a 13"x9"x2" baking pan.
• 3 transfer the remaining sauce to a large skillet and heat until warm.
• 4 to soften each tortilla, completely submerge it in the sauce.
• 5 shake off the excess sauce and transfer tortilla to a plate.
• 6 spoon about 1/4 cup filling down the center and roll up to enclose.
• 7 place, seam down, in the prepared baking pan.
• 8 repeat until all are filled.
• 9 pour the remaining sauce over the filled tortillas and top with remaining monterey jack cheese, chedder cheese, remaining 1/2 cup of chives, and the olives.
• 10 cover with foil and bake at 350 degrees for 30 minutes or until bubbly.