Chicken & Veggie Enchiladas with Red Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Medium Onion, chopped1 Large Green Pepper, chopped1 Large Red Pepper, choppedOlive Oil, 1 tbspGarlic, 3 cloves2 cans (10 oz) Red Enchilada Sauce3 boneless skinless Chicken BreastsAuthentic Mexican Style Shredded Cheese, 2 cup12 8" Tortillas (corn or whole wheat)Cooking Spray
Combine the onion, peppers and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic and cook just until fragrant, less than 30 seconds. Mix in the enchilada sauce. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes. Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 18-20 minutes. Transfer the chicken to a plate and set aside to cool.
Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and peppers to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste. Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce,1 cup of the shredded cheese. Stir to combine.
Preheat the oven to 400˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable (if necessary). Spoon about 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
Pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Serving Size: Makes 12 Enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MEGWALTER07.
Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and peppers to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste. Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce,1 cup of the shredded cheese. Stir to combine.
Preheat the oven to 400˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable (if necessary). Spoon about 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
Pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Serving Size: Makes 12 Enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MEGWALTER07.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 10.1 g
- Cholesterol: 49.8 mg
- Sodium: 847.5 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 9.0 g
- Protein: 25.9 g
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