1 (10 oz) can red enchilada sauce- medium spice, such as Old El Paso
1½ cup shredded cooked chicken (such as a rotisserie)
¾ cup shredded cheese such as colby & monterrey blend (or cheddar)
½ teaspoon ground cumin
¼ teaspoon coriander
¼ teaspoon chipotle chili powder
6 corn torillas
Chopped cilantro
Reduced fat sour cream
Instructions
Preheat oven to 375 degrees. Coat 8x8 glass dish with cooking spray and set aside.
In a large nonstick skillet, heat one teaspoon olive oil on medium-high heat. Add chopped bell peppers and onions and saute for ~5 minutes or until softened. Add can of enchilada sauce, bring to a boil and turn down to simmer while you assemble enchiladas.
Mix shredded chicken, ½ cup of shredded cheese and spices in small bowl. Soften corn tortillas in microwave a few at a time for about 10-15 seconds. Spoon ¼ cup chicken mixture down the middle of tortilla, tightly roll up and place seam side down in prepared dish. Pour sauce evenly over enchiladas and top with remaining ¼ cup of cheese. Bake for 15 minutes until bubbly is cheese is melted. Serve with sour cream and chopped cilantro.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/easy-chicken-enchiladas-for-two-meal-planning/