Red Pepper Sauce Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The red pepper sauce on these chicken enchiladas really makes these stand out. Easily prepared and healthy! If I don't have leftover chicken, I use 3 chicken breasts (about 1.3 lbs). I throw the chicken in the microwave with 1 Tbl. water in a covered glass dish. Micro High 5 minutes, turning once. If more time is needed, I micro 50% power for 2 more minutes. I like to shred the chicken with my fingers, but if I'm in a pinch for time, I just chop it in small dices. Another hint is Azteca tortillas have 2.5 grams of fat-kind of a middle ground for tortillas, not fat free, but not full fat! Ingredients:
2 red bell peppers, divided use |
3 ounces cream cheese |
1/2 teaspoon salt |
3/4 cup picante sauce |
3 cups chicken, shredded |
1/2 cup green onion, sliced |
8 flour tortillas, 10 inch |
1 cup reduced-fat sharp cheddar cheese, shredded |
Directions:
1. Preheat oven to 350.
2. Spray 9x13 pan with cooking spray.
3. Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
4. Stir in picante sauce.
5. In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
6. Spoon filling onto tortilla. Roll and place seams side down in baking dish.
7. Spoon reserved sauce over tortillas.
8. Cover loosely with foil.
9. Back 30 minutes until hot.
10. Sprinkle cheese on top, can put back in oven for 5 minutes.
11. Serve on shredded lettuce. Optional: black slices and sour cream for garnish.
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