Jessica Alba's Chicken Enchiladas

Name: Jessica Alba's Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 64 grams can sliced black olives, drained; 4 servings Cayenne pepper; 946 milliliters chicken stock; 8 6-inchs corn tortillas (6 inches across); 454 grams can green chile enchilada sauce; 454 grams can traditional enchilada sauce; 118 milliliters chopped fresh cilantro; 1 clove garlic; 4 servings Mexican hot sauce; 1 jalapeño pepper; 118 milliliters shredded lowfat Monterey Jack; 340 grams jar salsa; 237 milliliters shredded lowfat cheddar; 567 grams boneless, skinless chicken breasts (about each), cut into strips

The recipe Jessican Alba's Chicken Enchiladas could satisfy your Mexican craving in about 45 minutes. This recipe serves 4. One serving contains 610 calories, 55g of protein, and 17g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a gluten free diet. If you have olives, mexican hot sauce, lowfat monterey jack, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl.

Ingredients you will need

Whole Chicken

Garlic

Stock

Water

Equipment you will use

Bowl

Oven

Pot

Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds.

Ingredients you will need

Monterey Jack Cheese

Hot Sauce

Tortilla

Cilantro

Ground Cayenne Pepper

Cheddar Cheese

Olives

Salsa

Equipment you will use

Casserole Dish

Microwave

Bowl

Pot

Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Roll

Equipment you will use

Frying Pan

Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack.

Ingredients you will need

Monterey Jack Cheese

Cheese

Sauce

Equipment you will use

Ladle

Bake 20 minutes.

Equipment you will use

Oven

Serve with remaining sauce on the side.

Ingredients you will need

Sauce

Self

Equipment

Ingredients

Servings:

64grams

can sliced black olives, drained 4servings

Cayenne pepper 946milliliters

chicken stock 86-inchs

corn tortillas (6 inches across)454grams

can green chile enchilada sauce 454grams

can traditional enchilada sauce 118milliliters

chopped fresh cilantro 1clove

garlic 4servings

Mexican hot sauce 1

jalapeño pepper 118milliliters

shredded lowfat Monterey Jack 340grams

jar salsa 237milliliters

shredded lowfat cheddar 567grams

boneless, skinless chicken breasts (about each), cut into strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.