Categories: Chicken, Dinner, HG

Ingredients

• 8 oz. raw boneless skinless lean chicken breast
• 1/4 cup chopped onion
• 1/2 cup shredded fat-free cheddar cheese, divided
• 1/2 cup plus 2 tbsp. green enchilada sauce, divided
• 2 large corn tortillas (like Mission Super Size)
• 3 pitted black olives
• Optional toppings: fat-free sour cream, chopped scallions

Directions

1. Preheat oven to 400 degrees. Spray a baking pan with nonstick spray and set aside.

2. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and cook for 4 minutes per side, or until mostly cooked.

3. Add onion to the skillet and cook until chicken is cooked through and onion begins to brown, about 2 minutes. Set aside.

4. Once chicken is cool enough to handle, place in a bowl and shred using two forks — one to hold the chicken in place and the other to scrape across the meat. (Or just finely chop and transfer to a bowl.)

5. Add onion, 1/4 cup cheese, and 2 tbsp. enchilada sauce to the bowl with the chicken. Mix well and set aside.

6. Heat tortillas in the microwave for about 15 seconds, until slightly warm. Lay tortillas flat, and evenly distribute chicken mixture between the centers. Wrap the tortillas up tightly, and place them in the baking pan with the seam sides down.

7. Pour remaining 1/2 cup enchilada sauce over the enchiladas. Bake in the oven until hot, about 10 minutes.

8. Evenly sprinkle remaining 1/4 cup cheese over the enchiladas. Bake in the oven until cheese has melted, about 2 more minutes. Plate and set aside.

9. Cut one olive in half lengthwise, and place one half on top of each enchilada. Cut remaining two olives in half lengthwise, and cut each half into four strips. Place eight strips around each olive half on the enchiladas, forming 8 “legs” for each tarantula. If you like, top with sour cream and scallions. (Just don’t smother your adorable olive spiders.) TADA! Tarantuladas!

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