Chicken Enchiladas
Servings
2Serving size
3 enchiladasThis recipe can easily be multiplied and leftover filling will keep for 48 hours.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (sliced) |
| 1/2 small Green bell peppers (diced) |
| 1/2 small Red bell peppers (diced) |
| 1 to taste Black pepper |
| 1/4 tsp. Chili powder |
| 1/4 tsp.. Ground cumin |
| 1/2 tsp., leaves Dried oregano |
| 1 tsp.. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 6 ounces Boneless, skinless chicken thighs (cut into 1/2 inch pieces) |
| 1 cup No salt added vegetable stock |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 3 Tbsp. Reduced fat sour cream |
| 3 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Add the oil and add the onion.
Cook for 4 minutes and add the diced peppers. Stir frequently.
Cook for 4 minutes. Stir frequently.
Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and chicken.
Toss and cook for about a minute and add the stock.
Cook for about 3 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the chicken mixture.
Add the cilantro to each tortilla as you go.
Let the liquid drain back into the pan before putting the chicken into the tortillas.
Roll or fold the tortillas and place 3 enchiladas on each plate.
Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a fantastic way to have Mexican food. The same enchiladas in a Mexican restaurant would set you back over 1,200 calories and a ton of sodium. This is version is full of flavor and all the richness of cheesy enchiladas.