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Easy Chicken Enchiladas for Two

Print Recipe
Servings: 2 -3
Ingredients Method

Ingredients
  

  • 1 teaspoon olive oil
  • 3/4 cup chopped green bell pepper 1 medium
  • 3/4 cup chopped onion ~1/2 onion
  • 1 10 oz can red enchilada sauce- medium spice, such as Old El Paso
  • 1 1/2 cup shredded cooked chicken such as a rotisserie
  • 3/4 cup shredded cheese such as colby & monterrey blend or cheddar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon chipotle chili powder
  • 6 corn torillas
  • Chopped cilantro
  • Reduced fat sour cream

Method
 

  1. Preheat oven to 375 degrees. Coat 8x8 glass dish with cooking spray and set aside.
  2. 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.
  3. Mix shredded chicken, 1/2 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 1/4 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 1/4 cup of cheese. Bake for 15 minutes until bubbly is cheese is melted. Serve with sour cream and chopped cilantro.