Name: Chicken Enchiladas with Red Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz cooked chicken breast; 2 whole corn tortillas; 0.5 cup red enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup red bell pepper; 0.25 cup yellow onion; 1 tsp olive oil; 0.25 tsp ground cumin; 0.25 tsp chili powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 2 tbsp nonfat Greek yogurt; 1 tbsp fresh cilantro

Nutrition

Per serving

504 calories

Protein: 47g; 37% of calories
Carbs: 42g; 33% of calories
Fat: 17g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
In a medium skillet over medium heat, add the olive oil and sauté the diced yellow onion and red bell pepper for 5 minutes until soft and translucent.
In a mixing bowl, combine the shredded cooked chicken breast with the ground cumin, chili powder, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.
Warm the corn tortillas in a dry pan for 30 seconds per side until pliable, then fill each tortilla with the chicken and vegetable mixture.
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining red enchilada sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden, gooey layer.
Let the enchiladas rest for 5 minutes before serving topped with a dollop of Greek yogurt and fresh cilantro.

Nutrition

Ingredients

Instructions

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