Green Chili Chicken Enchiladas

One of my son Alexander’s favorite meals, this dish is both creamy and delicious!  This is also a great recipe to utilize leftover chicken breast! A great opportunity to get the little ones in the kitchen; let children shred the cooled chicken with their clean hands!

2 tbsp. butter

¼ c. all-purpose flour

2.5 c. low-sodium chicken broth

1 tsp. dried coriander

2 – (4 oz) cans of chopped green chilies

2 c. cooked chicken, shredded

1 c. Monterey Jack cheese, shredded

8 flour tortillas, using a multigrain tortilla high in fiber is best for your family

1 c. shredded cheddar cheese

Boil chicken breast for 15 minutes or until cooked through-do not overcook. Your chicken will become rubbery. Cook just until the juices run clear. Allow the chicken to cool before shredding.

Melt butter in saucepan. Add flour to make a roux. Cook one minute, stirring constantly with a wire whisk until smooth. Add chickened broth. Bring to a simmer and let thicken, stirring constantly. Stir in coriander and half one can of green chilies.

In a large bowl combine shredded chicken, Monterey Jack cheese and the remaining can of green chilies.

Divide mixture evenly between 8 to 10 low-carb flour tortillas. Roll and place side seam down in a 9 x 13-inch baking pan. Pour sauce over the top and sprinkle cheddar cheese. Bake in a 350-degree oven for 15 minutes.

Additional Recipes just for you!

Mexican Rice

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, chopped or fresh red crushed pepper

1 tomato, seeded and chopped

1 cube chicken bouillon

Salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, halved

Pinch of saffron threads

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, saffron, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Mexican Cookie Rings

A great recipe for the kids to help make!  Fun for the whole family!  Makes me happy just thinking about it!

1.5 c. all-purpose flour

½ t. baking soda

½ t. salt

½ c. butter, softened

2/3 c. granulated sugar

3 egg yolks

1 t. pure vanilla extract

5 tbsp. colored jimmies

Sift the flour, baking soda and salt together. Beat together the softened butter, and sugar together until fluffy. Add egg yolks, one at a time, beating after each addition. Add your pure vanilla extract and beat again.

Combine both wet and dry ingredients.  Preheat oven to 375*. Grease cookie sheet or baking stones. Shape into balls. Press thumb in the center and dip topside of cookie with your thumbprint.

Lightly press cookie top side down into your colored jimmies.

Place on cookie sheet and baked 10-12 minutes or until lightly browned. Let cool on wire rack.