Chicken Enchiladas
This savory and delicious, yet quite healthy recipe of chicken enchiladas will satisfy a craving for Mexican-style comfort food without too many extra calories. Serve with black beans and rice or chips and guacamole or a side salad.
Prep time: 40 minutes
Bake time: 350° for 35 minutes
| Ingredients | Amount |
|---|---|
| Tomatillos* | 5 small, coarsely chopped |
| Plum tomatoes | 2, coarsely chopped |
| Yellow onion | 1/2 med., chopped |
| Canned diced tomatoes and green chiles | 1 10 oz. can, drained |
| Low-fat Cheddar cheese | 2 Cups, shredded, divided |
| Low-fat Monterey cheese | 2 Cups, shredded, divided |
| Jalapeno peppers | 2, seeded and chopped |
| Green bell pepper | 2 med., seeded and chopped |
| Fresh cilantro | 1/2 Cups, chopped |
| Cooked chicken | 2 Cups, chopped |
| Flour or whole wheat tortillas | 10, 7" |
| Red enchilada sauce | 2 cans, mild or hot |
Directions
- Process first 4 ingredients in a food processor or blender.
- Stir together half of Cheddar, half of Jack, and next 3 ingredients.
- Stir in chopped chicken.
- Combine all of the ingredients above in a medium bowl.
- Pour enchilada sauce in separate bowl and dip each tortilla briefly in sauce.
- Once tortilla has been dipped in sauce, place approx. 1/4 cup of mixture evenly onto 1 side of tortilla and roll up. Place tortilla seam sides down, in a 11- x 7-inch baking dish.
- Sprinkle with remaining cheeses; and top with an enchilada sauce.
- Bake at 350° for 35 minutes.
*If you don't have access to fresh tomatillos, use canned. If you don't have access to canned, use regular red tomatoes with added lime.
