Chicken EnchiladasSubmitted by: CARADAWN
2 Boneless, Skinless Chicken Breasts (approx 10 ounces)
3/4 cup Chopped Onion (1/2 medium onion)
1/2 cup Chopped Green Pepper (1 medium green pepper)
2 Garlic Cloves, minced or finely chopped
1 Jalapeno, chopped - Optional
1 cup Salsa, medium or hot to your taste
1 cup Enchilada Sauce
1 tbsp Whole Wheat Flour
2 tsp Red Pepper Flakes, or to taste
1 cup Freshly Grated Cheddar Cheese
Chop chicken, green pepper, jalapeno and onion into small bite size pieces. Cook chicken, onion, green pepper, jalapeno and garlic in skillet (may use nonstick spray) until the chicken is fully cooked.
While cooking the chicken and vegetables, combine the enchilada sauce, flour and red pepper flakes in a small sauce pan and heat until well combined. The mixture will thicken after cooking but thin out during baking.
If tortillas are not flexible, warm up in microwave for 10-15 seconds.
Fill each tortilla with the chicken mixture, 2 tbsp of salsa and 1 tbsp of cheddar cheese. Place each tortilla in a 9x13 pan and fold over to form a roll; place a toothpick on top of each roll to hold the tortilla together.
Pour enchilada sauce mixture over enchiladas and cover with foil.
Bake for 15 minutes with foil on, remove the foil, top with remaining cheese and continue baking for an
addtiional 5 to10 minutes, or until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user CARADAWN.