Olive oil spray
4 cups water
1 pound skinless, boneless chicken breast halves
1 bunch fresh cilantro, coarsely chopped, stems included
1 medium onion, coarsely chopped
Juice of ½ lime
1 cup Cabot Plain Lowfat Greek Yogurt
1 cup Cabot Light Sour Cream
⅔ cup sliced green onions
6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 ½ cups), divided
3 ounces Cabot Monterey Jack, grated (about ¾ cup), divided
¼ cup grated Parmesan cheese
2 teaspoons ground cumin
Salt and black pepper to taste
4 cups jarred or homemade enchilada sauce (see recipe below)
8-10 small corn tortillas
½ cup sliced black olives
¼ cup finely chopped jalapeno peppers
PREHEAT oven to 350°F. Lightly coat 9-by-13-inch baking dish with olive oil spray.
In medium saucepan, combine water, chicken breast halves, cilantro, onion and lime juice; bring to simmer and cook until chicken is done all the way to center, about 20 minutes.
TRANSFER chicken to plate to cool, discarding liquid. Once cool, shred into small pieces (this can be done 1 day ahead).
COMBINE the chicken gently in large bowl with yogurt, sour cream, green onions, 1 cup of cheddar, ½ cup of Monterey Jack, all of Parmesan and cumin. Season with salt and pepper.
COVER bottom of baking dish with some of enchilada sauce. Top with single layer of tortillas, breaking into pieces to fill gaps.
TOP with even layer of chicken mixture followed by layer of enchilada sauce.
REPEAT until all of chicken mixture is used up. Top with another layer of tortillas and spread with more enchilada sauce.
COVER dish with aluminum foil and bake for 35 minutes.
UNCOVER dish and sprinkle top with olives, remaining ½ cup cheddar and remaining ¼ cup Monterey Jack. Return to oven until cheese is melted, 5 to 10 minutes longer. Serve with remaining enchilada sauce and chopped jalapenos.
Try it with our Enchilada Sauce.
Recipe courtesy of Diane Henderiks, R.D., Oakhurst, New Jersey.