Chipotle Fajita Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chipotle Fajita Enchiladas calories by ingredient
Number of Servings: 8
Ingredients
-
1 lb Boneless Skinless Chicken Thigh, chopped
1 medium onion, quartered and sliced
1 small Green bell pepper, halved and cut into strips
8 Mission , 6.5" Low Carb Fajita Size Tortilla
1 Chipotle Peppers in adobo sauce, finely chopped with sauce
1 jar La Victoria Salsa Suprema, Mild
1 cup 2% Sargento Colby - Jack Cheese
1/4 cup Canola Oil
1/4 cup Sour Cream
1 bunch green onion, sliced
1 tsp lime juice
salt to taste
Directions
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.