Chicken Enchiladas with red Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 low carb tortillas12 ounces shredded chicken breast1 tbsp chili powder1 tsp dried oregano1 tsp cumin1 tsp salt1 onion, diced1 red bell pepper, diced2 c 2% Monterrey Jack cheese, shredded
Preheat overn to 400 degrees. Heat 2 tbsp canola oil in skillet. Add chicken, chili powder, oregano, cumin, salt, onion, and bell pepper. Saute until meat is slightly brown and vegetables are translucent, about 5-6 minutes.
Place mixture in bowl and add one cup of cheese and one cup of sauce. Stir until fully incorporated.
Spray 9x13 baking dish with cooking spray. Spoon filling into the middle of the tortilla. fold each side of the tortilla towards the middle and place seam side down into the dish. Repeat with remaining tortillas.
Pour remaining enchilada sauce and cheese over filled tortillas. Bake for about 15 minutes.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SCARLETTHEATHER.
Place mixture in bowl and add one cup of cheese and one cup of sauce. Stir until fully incorporated.
Spray 9x13 baking dish with cooking spray. Spoon filling into the middle of the tortilla. fold each side of the tortilla towards the middle and place seam side down into the dish. Repeat with remaining tortillas.
Pour remaining enchilada sauce and cheese over filled tortillas. Bake for about 15 minutes.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SCARLETTHEATHER.
Nutritional Info Amount Per Serving
- Calories: 272.6
- Total Fat: 11.0 g
- Cholesterol: 26.7 mg
- Sodium: 1,214.7 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.1 g
- Protein: 14.0 g
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