Chicken Enchiladas might be a good recipe to expand your main course recipe box. This gluten free recipe serves 6. One portion of this dish contains around 37g of protein, 18g of fat, and a total of 460 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chicken breast halves, ground cumin, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender.
Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; saut 5 minutes or until tender.
Add half of onion to chicken.
Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.
Add 1/2 cup tomato mixture and cream cheese to chicken mixture.
Spread 1/2 cup tomato mixture in bottom of a 13 x 9inch baking dish coated with cooking spray; return remaining tomato mixture to pan.
Heat over low heat until warm; keep warm.
Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides.
Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish.
Sprinkle enchiladas with cheddar cheese.
Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.
Garnish with green onions and cilantro, if desired.
These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeo peppers for a bit more spice. Peggy Christoffer