Shred the chicken breasts
Add from the left to the right:
diced green bell pepper
salt and pepper
Mix very well making sure you incorporate the feta cheese.
Put a little bit of oil in a frying pan and heat the tortilla through. Place on paper towels to drain off exess oil.
Place about 1 tablespoon of the filling in the tortilla and roll up.
Place in an 9"x13" or whatever you have on hand pans that have been lightly sprayed or oiled.
Use these instead of tortillas if you are concerned about your waistline. My daughter liked them just fine. You can see them on the far right.
Pour over your salsa either from a jar or homemade.
Spread the cheddar cheese all over.
I used this rice and I DID NOT LIKE IT but ate it and the kids and hubby liked it.
Serve the family first....
See them devour it.
ALIA’S CHICKEN ENCHILADAS:
*All measurements are American
12 large flour tortillas or around 16 medium
Filling: Tomato Salsa:
4 cups cooked, shredded chicken 1 Tbsp. olive oil
1 pint sour cream or low fat yogurt 1 small onion, finely chopped
4 oz. Feta cheese 1 clove garlic, finely chopped
1 green bell pepper/capsicum 500 g. (1 lb.) tomatoes, blanched,
1 medium onion, diced skinned and chopped
½ pound cheddar cheese, shredded 1 fresh green chili
extra shredded cheddar cheese 1 Tbsp. tomato paste
black olives (optional) 1 tsp. finely chopped fresh coriander
Grease a shallow ovenproof dish. Mix the chicken, sour cream or yogurt, feta cheese, bell pepper/capsicum and the onion in a large bowl. Set aside. Heat some oil in a frying pan.
Meanwhile, heat oil in a frying pan and fry onion and garlic for 5 minutes until soft but not brown. Add tomatoes, chili, tomato paste and coriander; season with salt and pepper. I have been making this for years. I find that we want more salsa so you can double the recipe for the salsa. The extra can be used for dipping your chips.
Simmer for 20 minutes or until thick. Remove the chili. For a “spicy” sauce, chop the chili and return to the sauce. Set aside.
Using tongs, place one tortilla in the oil for 3-5 seconds until softened. Repeat on the other side, and then drain on absorbent kitchen paper. Fill each tortilla with about 1 Tbsp. of the chicken mixture and roll up. Arrange seam-side down and close together in the ovenproof dish. Pour the sauce over the top and sprinkle cheddar cheese generously or to your liking and top with black olives if desired. Cover with foil and bake for about 20 to 30 minutes until heated through and cheese is melted. Serve with Mexican rice. It’s a little bit of work; but DEFINITELY worth it!!
I am originally from Colombia, South America and my mom's best friend is from Honduras, Central America and I was hanging with her one day. She made this for us kids but used a jar of salsa. Later, I found this salsa recipe and have tweaked it to what it is now. It is so much better with homemade salsa but the jarred kind is good in a pinch. Hope you enjoy. Serves about 5 or 6.