Recipe of the Day: Enchiladas

It may not look pretty, but it tastes really good.
INGREDIENTS:
4 cups chicken stock
3 boneless, skinless chicken breasts cut into strips
1 jalapeño pepper
1 clove garlic
1 jar (12 oz) salsa *(I use fresh salsa from the deli usually mild)*
1 cup shredded low fat cheddar *(I buy one bag of Mexican blend cheese. I put most of it inside the enchiladas and used the rest to cover. I don't measure it in cups) *
1/2 cup shredded low fat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
*(Make sure you get ENCHILADA sauce. I bought some other red sauce on accident and it is NOT the same. I usually get mild and add heat later)*
30 small tortillas

PREPARATION:
Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.

In a large pot over medium heat, combine enchilada sauces. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave 2 tortillas at a time for 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. *(Before you start stuffing the tortillas put 2 more in the microwave for 20 seconds. You should be able to roll both while they are warming. This will save you time)* Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.

NUTRITIONAL INFORMATION:
Nutritional Information per serving 528 calories, 14.3 g fat (6 g saturated fat), 47.7 g carbohydrates, 52.1 g protein, 7.9 g fiber

This makes great leftovers and is even better for breakfast. At our house we call them "egg-chiladas" mixing 2 enchiladas in with eggs. This is a favorite and I make it a few times a month.