Enchiladas - Chicken and cheese

Name: Enchiladas - Chicken and cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14
Ingredients: 1 LB chicken thigh - boneless skinless (cut into bite sized strips); 3 bell peppers - we use 2 orange and 1 red seeds removed and cut into think strips; 1 large onion thinly sliced; optional- Jalape�os to taste; 1 large brick of part skim mozzarellas cheese shredded (500 g brick); 1 c fat free chicken broth for saute (or use water); 2 cloves crushed garlic; Sauce:; 2 large (398 ml) cans of (plain) tomato sauce; 4 c water; 4.5 tbsp chili powder (for milder enchilada sauce substitute 1.5 tbsp chipotle chili powder for a spicy sauce; 1 TBSP onion powder; 4.5 TBSP cornstarch; 2 packages large whole wheat tortillas

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 14

Ingredients

1 LB chicken thigh - boneless skinless, (cut into bite sized strips)3 bell peppers - we use 2 orange and 1 red, seeds removed and cut into think strips1 large onion thinly slicedoptional- Jalape�os to taste1 large brick of part skim mozzarellas cheese shredded (500 g brick)1 c fat free chicken broth for saute (or use water)2 cloves crushed garlicSauce:2 large (398 ml) cans of (plain) tomato sauce4 c water4.5 tbsp chili powder (for milder enchilada sauce substitute 1.5 tbsp chipotle chili powder for a spicy sauce1 TBSP onion powder4.5 TBSP cornstarch2 packages large whole wheat tortillas

Directions

Heat frying pan to med heat, add chicken stock add chicken Saute for 5- 10 min until cooked, drain stock, add peppers & onions, and garlic - stir for a couple of min (2) - set aside.

In large Saucepan add tomato sauce, water chili powder (see note in ingredients for spicy level) onion powder, turn heat up and add cornstarch, stirring constantly until thickened (about 10 min).

In bottom of a 9 X 12 pan pour a couple of scooops of enchilada sauce, take a tortilla place a spoonful of chicken/pepper mixture in the middle of the tortilla, top with cheese and fold each "end" in and roll up - place seam side down in pan on top of sauce, repeat in a single layer. Pour sauce to completely cover pan, repeat for other 9 X 12 pan.
Bake at 350 for 30 min, top with 1/2 c shredded mozzerella cheese and let melt, serve with salad and refried beans YUM
makes approx 14 enchiladas. They freeze well

Servings Per Recipe: 14

Nutritional Info Amount Per Serving