Recipe Wednesdays Chicken Enchiladas 8/17/11

Green/Red Chile Chicken Enchiladas

Today I am going to share with  a recipe my family and I just love! Due to my Fybromyalgia and Seizure like symptoms due to some food allergies, I've had to change the way I eat. Everything has to be fresh, non-packaged, no sugar, wheat free, gluten free, caffeine free, no msg's, no artificial sweetners (they can cause seizures) and with all the chemicals they are just not good for me :( I can only use Stevia because it is an all-natural herbal product.
With all these restrictions, I have been very happy to still be able to eat corn, potatoes, fresh fruits and vegetables, white and brown rice, and beans. I can also have eggs, meat, chicken, fish, and dairy products. The recipe below is a great example of what I am allowed to have with the exception that I used 2 canned items. Next time I will find the recipe for the sauces and make it myself. I didn't get an allergic reaction to them, but I did find it had some ingredients listed I didn't need in my system. I hope you enjoy it and if you have any questions please feel free to ask???

Ingredients:
6-9 Corn Tortillas
1 1/2 - 2 lbs of Cooked Chopped Chicken
28 oz can Las Palmas Green Chile Enchilada Sauce (Medium)
10 oz can La Victoria Red Enchilada Sauce (Mild)
1 lb bag Mexican Blend Shredded Cheese
16 oz Cottage Cheese
Rectangular Baker for Lasagna or Deep Cover Baker like the one on the picture
Large Mixing Bowl

Here is a picture of the Sauces, just in case you've never bought them :0)

Directions:
1. Mix together Green and Red Enchilada Sauce on large Mixing Bowl. 
2. Pour about 1/2 -3/4 cup of Enchilada mix on bottom of Baker.
3. Dip 3 Corn Tortillas into Large mixing bowl with sauce. Now, lay flat on the Baker over the sauce overlapping each other.
4. Add about 3/4 cup of Chopped Cooked Chicken over Tortillas.
5. Spoon about 3/4 of Cottage cheese on top of Chicken and spread.
6. Pour about 3/4 cup of Sauce over layer.
7. Add about 1 cup of Shredded cheese over layers.
Start Over from number 3 until all ingredients are gone!

Here is the finished Recipe BEFORE I Bake it in the microwave Covered for 30 min...Read below for the remainder of the recipe!

I use my Pampered Chef Deep Covered Baker for this recipe and it is the best! I don't heat up my house during the Summer months and it only has to baked in the microwave for 30 minutes! My husband HATES, HATES, HATES microwave food with a PASSION!!! He can't tell I made this recipe in the microwave at all!
If you are making this recipe on a regular rectangular baker, you have to bake it in the oven for about 1 hr or until you see the top cheese completely melted! Yum-O!!!! I'm hungry again and I just finished having this recipe for dinner!
I made spanish rice with a side of beans and Wa-la, dinner was served!

This is how it should look after you bake it in the microwave or the oven :0) Doesn't it make you hungry?!

This is my Spanish Rice, No I'm not sharing this recipe...just yet! Hahaha, evil laugh!

Again, if you have any questions or suggestions, please let me know!

Blessings!

Guess What?! This Recipe is being Featured at these Great Sites!