Notice my new Ralph Lauren Safari Leopard plates?? They have them at Dillard's. You can also find them at Replacements, Ltd. I love the Replacements website because they have everything. Luckily, I haven't needed it yet but it's nice to know it's there if I ever break something. You can buy individuals plate on there if you wanted to do an assorted set. I want an entire set, the only problem is I only like the salad plate and I haven't quite gotten Johnny on the smaller portion habit and the girls have to have nothing touching on their plate. So for now, I'm the only one that gets to use the magnificent leopard plates.
1 medium onion, chopped in food processor
1 jalapenos, seeded and chopped in food processor
1 teaspoon vegetable oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped in food processor
1 pound boneless, skinless chicken breasts
2 cups Kraft 4 Cheese Mexican (2%)
1/2 cup minced fresh cilantro
12 6" corn tortillas
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt and oil in a large saucepan with lid.
Cover and cook over medium-low heat, stirring often - about 8 minutes.
Stir in the garlic, chili powder, cumin and sugar.
Stir in the tomato sauce, water and chopped tomato.
Bring to a simmer and cook until slightly thickened - about 5 minutes.
Mix the chicken into the sauce.
Reduce heat to low, cover and cook until chicken is cooked through - about 20 minutes. Transfer chicken to a plate and set aside to cool.
Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add in 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro.
Stack the tortillas on a plate and cover with plastic wrap.
Microwave on high 50 seconds.
Spread the tortillas on a clean work surface and spoon 1/4 cup of the chicken mixture evenly down the center of each.
Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven for about 7 minutes, or until the tortillas start to brown slightly.
Reduce heat to 400.
Remove enchiladas and pour sauce evenly on top.
Top with the remaining cheese.
Cover dish with foil and bake an additional 20 minutes.
Remove foil and bake another 5 minutes, until cheese browns.
Remove from oven and let stand 10 minutes before serving.
Servings - 6
Calories - 362
Fat - 10
Fiber - 6g
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