Pretty Little Paleo: Friday Night Fiesta

Normally we go out on Friday night because I am sick of cooking all week long but this weekend we had to stay in and rest up for a big garage cleaning. Wow that sounds pathetic. I wanted to make something fun and really good so we wouldn't be depressed that we were on lock down. So I went for an old stand by mom used to make us Chicken Enchiladas. These always hit the spot and are a piece of cake to whip up. I also like how they make enough for leftovers so you can just grab an enchilada and reheat it for lunch or dinner the next day. I even have done them for a dinner party with margaritas and they were a smashing success. They are great for entertaining because you can easily make a ton and they are so inexpensive. I seriously thought twice about parting with this recipe but here goes I hope you enjoy them as much as we do!

Ingredients (this makes 10 enchiladas)

5 boneless skinless chicken breasts
10 flour tortilla shells
1 package of low fat sour cream
1 can green chiles
1 can of jalapenos (if your family isn't a spicy one leave these out)
1 bag of Mexican shredded cheese

Sauce

3 tablespoons sour cream
1 bottle green taco sauce. look for this is in the Mexican section and if they don't have by a jar of green enchilada sauce.

Directions

Poach the chicken in water until it pulls apart into pieces. I know that sounds random and you are thinking why not use chicken broth but for this recipe I use water. It makes the chicken very white which I like and you are flavoring it with the peppers anyway.
Mix the chicken in a bowl with cheese sour cream and peppers.
Roll mixture into shells and place seem side down in baking dish.
Cook on 350 for 30 mins or till golden brown
For the sauce mix the green taco/ enchilada sauce with sour cream and pour on top
I serve with guc and salsa as well