Chipotle Fajita Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb Boneless Skinless Chicken Thigh, chopped1 medium onion, quartered and sliced1 small Green bell pepper, halved and cut into strips8 Mission , 6.5" Low Carb Fajita Size Tortilla1 Chipotle Peppers in adobo sauce, finely chopped with sauce1 jar La Victoria Salsa Suprema, Mild 1 cup 2% Sargento Colby - Jack Cheese1/4 cup Canola Oil1/4 cup Sour Cream1 bunch green onion, sliced1 tsp lime juicesalt to taste
Heat oven to 350 degrees.
In 2 tbsp of oil, saute the onion and bell pepper for 3 minutes. Add the chicken, 1/4 cup of the salsa and chipotle pepper to taste. Cook until chicken is cooked through about 10 minutes. Remove to a dish.
On a baking sheet, arrange 4 tortillas. On one side of each tortilla place 1/8 of the chicken mixture. Top each with 1 tbsp of cheese.
In a large low sided frying pan, heat 1 tbsp of oil. Place the unfolded tortillas into the pan with the unfilled side of the tortilla standing up the side of the pan. As the tortilla warms, fold the unfilled side of the tortilla over the filled side. Spread 1 tbsp salsa over the top. Cook for 2 minutes or until slightly browned on the bottom. Turn. Spread with 1 tbsp salsa and cook for about 2 minutes until browned. Remove to a cookie sheet. Top each with 1 tbsp cheese, sprinkle with green onions and put into the oven until cheese has melted.
Repeat with the remaining 4 tortillas.
Combine the sour cream with chipotle and adobo sauce to taste. Add the lime juice and mix. Season with salt to taste.
Serve the enchiladas with a dollop of sour cream sauce, salsa and sprinkle with green onions.
Serving Size: Makes 8 enchiladas, 2 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user CAOTIS.
In 2 tbsp of oil, saute the onion and bell pepper for 3 minutes. Add the chicken, 1/4 cup of the salsa and chipotle pepper to taste. Cook until chicken is cooked through about 10 minutes. Remove to a dish.
On a baking sheet, arrange 4 tortillas. On one side of each tortilla place 1/8 of the chicken mixture. Top each with 1 tbsp of cheese.
In a large low sided frying pan, heat 1 tbsp of oil. Place the unfolded tortillas into the pan with the unfilled side of the tortilla standing up the side of the pan. As the tortilla warms, fold the unfilled side of the tortilla over the filled side. Spread 1 tbsp salsa over the top. Cook for 2 minutes or until slightly browned on the bottom. Turn. Spread with 1 tbsp salsa and cook for about 2 minutes until browned. Remove to a cookie sheet. Top each with 1 tbsp cheese, sprinkle with green onions and put into the oven until cheese has melted.
Repeat with the remaining 4 tortillas.
Combine the sour cream with chipotle and adobo sauce to taste. Add the lime juice and mix. Season with salt to taste.
Serve the enchiladas with a dollop of sour cream sauce, salsa and sprinkle with green onions.
Serving Size: Makes 8 enchiladas, 2 per serving
Number of Servings: 8
Recipe submitted by SparkPeople user CAOTIS.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 14.4 g
- Cholesterol: 36.9 mg
- Sodium: 392.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 7.6 g
- Protein: 14.9 g
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