This recipe will serve about 4-5 people (with sides)
Ingredients
2 medium sized boneless, skinless chicken breasts.
1-2 t oil
1 t ground cumin
1 t paprika
1 t taco or fajita seasoning
1/2 c chopped onion
1 chopped green bell pepper
1 c shredded mexican blend cheese
4 oz light sour cream + extra for garnish
8 corn tortillas
1 can of green enchilada sauce
1. In a skillet, heat up 1-2 t oil. Add the cumin, paprika and onion and stir fry until aromatic.
2. Cut the chicken into uniform, smaller 1-2 inch pieces and set aside.
3. Add the chicken pieces into the pan and cook until the outsides have turned white and then sprinkle the taco seasoning over the chicken.
4. Using a spatula, give the chicken a few turns and add the green bell pepper pieces into the pan. Cover and cook until the chicken pieces are done.
5. Allow the chicken to cool enough so that you can shred the chicken into smaller pieces with your hands. Add the sour cream and 1/2 cup of cheese into the chicken mixture and mix well.
6. Divide the chicken mixture into about 8 portions.
7. Place some of the chicken mixture into a tortilla, roll it up and plaece the seam side down so that the enchilada doesn't unroll. Continue to line the pan until all the corn tortillas have been used. Any extra mixture can be poured on top of the tortillas.
8. Pour the green enchilada sauce over the enchiladas and sprinkle the remaining cheese ontop of the sauce.
9. Bake in the oven 350 degrees F for about 30-40 min covered. Then take the foil off and cook for 10 minutes more for toasty, melted cheese.
10. To serve, place a dollop of sour cream and garnish with spring onions.