How to Cook Best Chicken Enchiladas

Ingredients

THE 5 INGREDIENTS: check

I- 4 (6-ounce) skinless, boneless chicken breast halves

Local deals for this ingredient:

Chicken Breasts Split

Whole Foods

1 lb For $2.99 Valid through 02/10

$0.19/oz.

Chicken Breasts Boneless Skinless

Fine Fare Supermarkets

1 lb For $5.99 Valid through 02/07

$0.37/oz.

Chicken Breasts Boneless Skinless

Food Emporium

1 lb For $4.99 Valid through 02/12

$0.31/oz.

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I -1 cup multicolored cherry or grape tomatoes, halved

Local deals for this ingredient:

Tomatoes Grape, Organic

Whole Foods

1 pt For $2.99 Valid through 02/10

Tomatoes Grape, Organic

Food Emporium

1 pt For $3.99 Valid through 02/12

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I- 3 tablespoons oil and vinegar dressing, divided

Local deal for this ingredient:

Walden Farms Caesar Dressing

Pathmark

$2.99 Valid through 02/12

$0.25/oz

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I- 20 olives, halved

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I- 1/2 cup (2 ounces) crumbled feta cheese

Local deals for this ingredient:

Athenos Feta Cheese Crumbled, Fat Free

Met

$3.99 Valid through 02/07

$0.80/oz.

Athenos Feta Cheese Mild, Chunk

D'Agostino

$4.99 Valid through 02/12

$0.62/oz.

Athenos Feta Cheese Mild, Crumbled

Key Food

$4.49 Valid through 02/12

$1.12/oz.

Preparation

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done.

Keep warm.

Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.

Brush chicken with remaining 1 1/2 tablespoons dressing.

Cut each chicken breast half into 3/4-inch slices.

Top each chicken breast half with 1/4 cup tomato mixture.

Sprinkle each serving with 2 tablespoons cheese and

torn basil leaves, if desired.

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