Chicken Enchiladas That Are Tasty and Satisfying!

Chicken Enchiladas Recipe

This recipe for chicken enchiladas makes 4 servings

Ingredients

• 1/2 cup chopped onion
• 1 1/2 cups canned whole tomatoes (no salt added), drained
• 3 garlic cloves, minced
• 1 1/2 teaspoons mild or hot chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon ground red pepper
• Pinch cinnamon
• 1 teaspoon olive oil
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 1 cup diced onions
• Eight 6" corn tortillas
• 4 ounces skinless boneless cooked chicken breast, shredded
• 3 ounces low-fat Monterey Jack cheese, grated

Cooking Instructions

1. Pre heat the oven to 375 degrees F.
2. For the sauce, in food processor or blender, combine tomatoes, chopped onion, garlic, chili powder, cumin, oregano, salt, ground red pepper and cinnamon; puree until smooth.
3. Transfer tomato mixture to medium saucepan; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, 20 minutes, until thickened.
4. Meanwhile, in large nonstick skillet, heat oil; add red and green bell peppers and diced onions. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
5. Spread 1/4 cup tomato mixture into bottom of 13 x 9" baking pan; set pan and remaining sauce aside.
6. To assemble enchiladas, place tortillas onto work surface; spoon an equal amount of bell pepper mixture along center of each tortilla.
7. Top bell pepper mixture evenly with chicken, then all but 2 tablespoons of the cheese.
8. Fold sides of tortillas over filling to enclose; place, seam-side down and 2" apart, into prepared baking pan.
9. Top tortillas evenly with remaining sauce; sprinkle evenly with reserved 2 tablespoons cheese. Bake 25-30 minutes, until heated through and bubbling.

Nutritional Info Per Serving: