I LOVE enchiladas but tend to stay away from them because most can be LOADED with calories and fat. I searched all over Pinterest and couldn’t find the exact recipe I was looking for so I threw this one together and it was super yummy! Here’s what I used…
3 Organic Chicken Breasts
1 Red Bell Pepper
Cumin, Sea Salt and Olive Oil
A large bunch of Cilantro
Flour Tortillas (you can use multi grain or whole wheat if you want to be even healthier)
Reduced Fat Mexican Blend Cheese
Avocado and Green Onion (to garnish)
These were super easy to make! To start preheat your oven to 400. Spray a 9×13 baking dish with non stick spray of choice. In a small pan use one tablespoon of olive and saute your onion and red pepper until soft. In another pan heat up two tablespoons of olive and cook your chicken until done. I don’t like all the sodium in most taco seasonings so I just used some sea salt, cumin and lots of cilantro to give it some flavor! After your chicken is cooked place it on a cutting board and with two forks pull away from each other shredding your chicken. (I’ve previously posted a super easy way to cook ahead and shred your chicken with the crock pot HERE.) Once it’s shredded throw it back in your pan and add your sauteed peppers and onions.
Add your shredded chicken mixture to each tortilla, roll up and place in your baking dish with the fold on the bottom. Cover with enchilada sauce (as much or as little as you like) and sprinkle cheese sparingly across the top.
Remove them from the oven and let them cool for a few minutes. Top with fresh avocado, green onion and more cilantro (if you like) and serve! You could also add some low fat sour cream which won’t add on to many calories. I would have loved to but forgot to pick some up.