Chicken Enchilada with Green Sauce

Tuesday (9/7/10) was my oldest grandsons Birthday, he turned 18....WOW am still trying to believe that, as the saying goes, seem like just yesterday.  I think when we say things like that it shows you're starting to age.  We had a small dinner for him with his favorite foods.  The Enchilada's is not the one the requested.  I made that for those of us that didn't want to eat his favorite, which is Frito Pie.   This is a very simple recipe, a bit time consuming but worth the work.

Ingredients:
4 skinless boneless chicken breast
1 1/2 diced sweet onion
2 cloves garlic
salt & pepper
1 TBL chilli powder
1 TBL cilantro
1 large can green enchilada sauce (mild, medium or hot ...you choice)
1/2 cup sour cream
1/2 cup chicken broth
12-14 Taco Shells (soft)
extra virgin olive oil (for sauteing)
1/4 - 1/2 cup of veg. oil (for frying shells) 

This is the enchilada sauce                    



The Taco Shells  (also low in carbs)












Directions:

Dice the onion, smash the garlic.  Save about 1/2 of the diced onion to put inside the shells.
Heat skillet with oil, add onion and garlic, saute until clear.  Remove all but maybe a TBL of the onion










Cut up the chicken, remove any excess fat and cook in skillet until done about 10 minutes.   Add chili    powder, salt and pepper, cooked  onions and garlic.











After removing finely chop the chicken.



In another pan or skillet heat green sauce, add chicken broth and cook for about 10-15 minutes.  Add sour cream just before you are about to fill the shells.

















Heat other skillet with veg. oil, fry each shell one at a time, they fry up quickly so be careful not to let them get real crispy.  Dry on paper towel.