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 Entertainment | Restaurants & Dining | January 2008 
Cook It: Grilled Chicken Enchiladas
 Associated Press
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If you spent the holiday season indulging, you're probably ready for lighter fare now. But it's hard to warm up to a light salad on a cold winter day.
This hearty dish comes from Devin Alexander, who has made a career of taking artery-clogging, pound-packing recipes and turning them into yummy diet food.
These enchiladas, as seen on her Discovery Health channel show, "Healthy Decadence With Devin Alexander," are 20 grams of fat lighter than those cheesy, saucy Mexican restaurant favorites.
GRILLED CHICKEN ENCHILADAS
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
2 teaspoons salt-free Southwest or Mexican seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
4 (4-ounce) boneless, skinless chicken breasts
1 1/4 cups canned medium traditional enchilada sauce (red)
1 1/4 cups canned medium green chile enchilada sauce
3 ounces (about 1 3/4 cups) finely shredded, 75 percent light Cheddar cheese, divided
1/3 cup fresh cilantro leaves, chopped
1/4 cup drained, sliced black olives
2 tablespoons canned, drained, chopped chilies
8 (6-inch) yellow corn tortillas
Preheat a grill to high heat. Preheat the oven to 425 degrees.
In a small bowl, mix the seasoning, garlic and salt. Rub the mixture evenly over chicken breasts to cover. Let stand 10 minutes, then place the breasts side by side on the grill or in your pan.
Turn the heat to medium and cook the breasts for 3 to 5 minutes per side or until no longer pink inside. Remove from the grill and let stand 5 minutes.
In a medium pan over medium heat, combine the enchilada sauces. Stir occasionally until simmering.
In a medium bowl, mix 1 1/4 cups of the cheese, the cilantro, olives and chilies. Set aside.
Coarsely chop one chicken breast. Repeat with remaining breasts and keep each resulting pile of chopped chicken separate from the others.
Spoon 1/2 cup of the sauce into a 13-by-9-by 2-inch baking dish, spreading it evenly to cover the bottom.
Wrap the tortillas in a damp, lint-free dish towel and microwave until just warm and pliable, about 30 seconds.
Dip one tortilla in the remaining sauce, then place 1/8 of the cheese mixture in a 2-inch wide strip down the center of the tortilla. Top with 1/2 of a chopped chicken breast.
Fold the sides of tortilla into the center so they overlap, creating a tube, and place the tube seam side down in the baking dish. Repeat with the remaining tortillas, chicken and cheese mixture, placing them side by side in the dish.
Ladle the remaining sauce over the top then sprinkle the tops evenly with the reserved cheese.
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides. |
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