After having such success with my Black Bean and Corn Enchiladas Recipe, I decided to try some which chicken filling too-
10 Corn tortillas
2 cups shredded cooked chicken
1 cup chopped red peppers (about 1 large pepper)
¾ cup chopped white onion
1 teaspoon olive oil
2-3 tablespoons chicken broth
a few dashes garlic powder, salt, pepper
2 1/2 cups marinara sauce
1 cup enchilada sauce (I’ve used Trader Joes If you are on a gluten-free diet use a GF one like Frontera)
½ cup cheese of your choice (mozzarella, cheddar, blend)
chopped avocado (optional for garnish)
Preheat oven to 375 degrees. Add one teaspoon olive oil to a large pan or skillet and put in the onions and peppers. Sauté on medium heat for about 3-5 minutes to lightly brown and softened. Add the chicken, broth and garlic/salt/pepper and then simmer for another 3-5 minutes until most of the liquid is evaporated. Remove from heat and set aside. Start on the sauce next.
Mix the enchilada sauce and marinara sauce together in a medium bowl.
Spread a quarter of the sauce to thinly coat the bottom of a 9 X 12 inch pan. Take the 10 tortillas out and microwave one or two at a time for 10-20 seconds to soften. Place each heated tortilla on a clean surface or cutting board and spoon 1/3 cup of filling inside. Fold up the sides and then place in the pan with the folded side down. Repeat this step with each tortilla placing them side by side, very close to each other to make two rows of five.
Pour the rest of the sauce to evenly coat the enchiladas and bake for 20-25 minutes covered with aluminum foil. Remove from the oven, sprinkle the ½ cup cheese over them and bake uncovered for another 5 minutes or until cheese is melted. Garnish with a few thin avocado slices if desired.
Makes 10 enchiladas, ten servings
Serving size 1 enchilada Calories 190 Protein 13 g Carbs 20 g Sugar 5 g fiber 3 g Fat 8 g Saturated fat 2 g Sodium 580 mg