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1
First, I tossed some chicken breast in a pan with some olive oil, onions and green pepper.
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While that started to sizzle up I measured out some brown rice and put equal amounts of chicken broth (I almost always do this to my rice as it gives it soooo much flavor).
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I also added a dash of cumin, salt and pepper to taste and about 3 tbs.
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of salsa (Rotel, or diced tomatoes would work also).
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Then I covered it up and let it simmer on low.
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(Depending on the type of rice the amount of time changes.
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).
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Once the chicken was cooked all the way Jason helped me shred it -- WARNING, unless you have no nerves in your fingers like Jason wait till that chicken cools down a little.
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The Shredded Chicken goes back in the pan along with some the Taco seasoning and a cup of water.
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I also add a little bit of cumin because I love it.
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When the water thickens up to more of a sauce texture, scoop the chicken into tortillas.
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I always use the whole wheat kind.
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You can squish the wraps together to make more enchiladas if you have more people coming over, for just the two of us I made 3 and we had leftovers (they end up being big and filling).
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Next, I pour enchilada sauce over the top which helps to keep them moist, and is relatively low in fat (I only used about 1/2 the can).
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15
Sprinkle with some reduced fat shredded cheese and scallions and into the oven they go.
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Bake until bubbly at 375 degrees for about 15-20 minutes.
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I served mine with the brown taco rice and some black beans.
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18
YUMMY!
