Sassy Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 flour tortillas (i used an organic whole wheat low cal, low fat brand)
• 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
• 1 (10 ounce) can red enchilada sauce (i used old el paso hot enchilada sauce)
• 3/4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
• 1/2 cup colby-monterey jack cheese (shredded)
• 3 tablespoons goat cheese (soft)
• 1 (4 ounce) can green chilies (don't drain)
• 1/2 cup fat free sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Recipe

• 1 preheat oven to 350.
• 2 cook chicken breasts on grill (outdoor or foreman)- let sit till it's cool enough to shred.
• 3 in a med size mixing bowl, mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. divvy up into 8 equal, separate piles. set aside
• 4 pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. repeat with 7 remaining.
• 5 pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
• 6 bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
• 7 garnish with sour cream and green onion if desired.