Sirtea 茶翁

This is my journal: It records my thoughts, my cares, my struggles, my achievement and failure, my observation of life and nature, internet circulation、treasures、or recycled junks I found, ... . If you stumbled upon this blog by accident or on purpose, I welcome you. Thank you for your visit and comments. Hurry back!
這裡紀錄著我的生活點滴:我在想些什麼, 做那些事, 關心何事, 我的得與失, 我對人與自然觀察所得, 網路資訊、撿到寳貝、或是古物回收,... 。如果您是專程特地來訪或是無意中路過, 我誠心歡迎您。多謝您來訪及留言指教。請再來噢!

Monday, May 13, 2013

Chicken Enchiladas 雞片捲餅

Chicken Enchiladas 辣雞肉片捲餅
Ingredients: for 4 servings
1 tbsp olive oil
1 small yellow or white onion, chopped
1 large jalapeño, seeded and chopped
1 large clove garlic, chopped
1 15oz. can tomatoes, chopped
1 4oz. can green chile peppers, chopped
2 cups baby spinach leaves
2 6oz. chicken breasts, cooked, thinly sliced
½ tsp oregano
½ tsp salt
¼ cup reduced-fat sour cream
2 cups shredded part-skim mozzarella cheese
8 small whole grain flour tortillas
non-stick cooking spray


Coat a 8x12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.
Heat a large skillet over medium-high heat. Add olive oil. When oil is hot, add the onion, jalapeño and garlic. Cook seven-eight minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.(源自 Source: Health Monitor)

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