Tofu Tuesday #7

Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy

Tofu Tuesday is the place to share all of your vegetarian secrets. If you have a great recipe to share, a product to rave or rant about, or anything that has made being a vegetarian easier for you please share it. (And vegans, please jump in too!!) Feel free to grab the little button over there to the right. After you post come back here and link up down there with Mr. Linky. Make sure to link to your Tofu Tuesday post and not to your main blog address. I'm looking forward to reading all your posts!

Credit for this recipe goes to my friend Devon. We trade meals every week between our two families and this is what she made this past week. Unfortunately I don't have a picture. I'm sorry. When I make this next time I'll have to try to remember to get a picture to share. But I mean it's an enchilada. You'll get the idea.

You can find this recipe posted HERE, but here's the copy and paste...

Mom's Chicken Enchiladas

From Eating for Life, Page 114
65 Minutes to Prepare and Cook

Ingredients

4 portions chicken breast (about 1 lb) - She used Quorn Naked Chik'n Cutlets for one pan of them and regular chicken in the other. I obviously ate the chik'n and my husband had some of each and said he's actually preferring the fake stuff these days. (Yay hubby!) 4 green onions, sliced 2T fresh cilantro chopped 1 jalapeno, seeded and minced (optional) 3 cans (10 oz. each) green enchilada sauce 8 corn tortillas 1 cup reduced fat cheddar cheese, shredded 2 cups lettuce, shredded 1/2 cup salsa 1/2 cup light sour cream 1 tomato, diced 1 can (2 oz) ripe olives, sliced (in the name of making all parties happy she left out the lettuce, tomato, and olives fwiw)

Directions

1. Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over hight heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated trhough and cheese is melted, about 15 minutes.
6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy.

Number of Servings: 4

Delicious! Just the perfect amount of heat. My kids aren't a fan of spice so I think when I make this for The Husband and I, I will make them cheese quesadillas instead. She served them with a side of corn bread which was a PERFECT compliment. Yum.