easy chicken enchiladas

We’re back in action baby! Feels good to be back in the kitchen creating new recipes like these easyyyy and delish chicken enchiladas! Perfect for meal prep, as they reheat great. We topped ours with salsa, avocado, nonfat greek yogurt, and of course – Taco Bell sauce! 

Macros:31g c / 12g f / 35g p 

Ingredients:

1 & 1/2 cup bell peppers (I used a frozen mix from Trader Joe’s!)

3-4 cloves of garlic, minced

1 lb cup cooked shredded chicken (I boiled chicken breast & then shredded it in my mixer)

1/3 cup fresh cilantro, chopped

1 tbsp lime juice

1 & ⅓ cup red enchilada sauce (I used Frotera but any brand works!)

7 carb balance tortillas (burrito size)

1 & ½ cup reduced fat shredded Mexican cheese

Directions:

Preheat your oven to 350*.

First it’s time to make the filling of the enchiladas. Heat a large pan over medium heat and spray with your favorite cooking spray or oil. Add in your peppers mix and cook until softened.

Add in your garlic and cook for a minute more, and then add the shredded chicken and 1/3 cup of the enchilada sauce and stir well. Stir in the cilantro and lime juice during the last 30 or so seconds.

Spray a 9X13 baking dish with cooking spray. Divide your filling evenly in each tortilla, then roll up and place each one seam side down in the prepared 9X13 dish. Top with the remainder of the sauce, and the shredded cheese. Bake for 20ish minutes, and then for the last few minutes, broil the dish to get the cheese nice and melty! One enchilada is one serving (when using the burrito tortillas). Enjoy!