Healthy Chicken Enchiladas Recipe
- cook TIME 1 hr
- prep TIME 15 mins
- total TIME 1 hr 15 mins
Ingredients (19)
- 6 oz skinless boneless chicken breast
- 4 flour tortillas
- 5.3 oz onion minced
- 5.3 oz green bell pepper minced
- 5.3 oz corn
- 3.5 oz unsalted dark red kidney beans drained and rinsed
- 2.3 oz Cheddar cheese shredded
- 2 oz Mozzarella cheese shredded
- 1 1/2 tbsp garlic minced
- 1/4 tsp salt divided
- 1/8 tsp ground black pepper divided
- 2 tbsp olive oil divided
- 1/8 tsp onion powder
- 2 tsp ground cumin
- 1 tbsp chili powder
- 2 tbsp cornstarch
- 1 cup water
- 1 cup Hunt's unsalted tomato sauce
- 1 tbsp parsley chopped
INSTRUCTIONS
Preheat the oven to 400°F.
In a cast iron skillet, sear 6 oz chicken on medium high heat with 1 tbsp olive oil for about 5 minutes per side. Season each side with half the amount of salt (1/8 tsp) and pepper (1/16 tsp). When it’s done, take the chicken out and leave to cool.
In the same skillet, mix the 1/8 tsp onion powder, 2 tsp cumin, 2 tbsp cornstarch, 1 tbsp chili powder, the remaining 1/8 tsp salt and 1/16 tsp pepper, and stir for 2 minutes. Add 1 cup tomato sauce and 1 cup water. Simmer for 8 minutes. Turn off the stove and set aside.
Shred the chicken.
In a new skillet, stir-fry 5.3 oz onion and 1 1/2 tbsp garlic with 1 tbsp olive oil for 5 minutes. Add 5.3 oz green bell peppers and cook for 2 minutes. Add 5.3 oz corn and cook for 1 minutes. Turn off the stove and mix in shredded chicken, beans, half the amount of sauce and 1 tbsp parsley.
Divide the filling into 4 equal parts. Carefully roll the tortillas and place them onto a baking dish.
Pour in the remaining sauce over the top and sprinkle with 2.3 oz Cheddar cheese and 2 oz Mozzarella cheese. Cover it with foil.
Bake at 400ºF for 20 minutes. When it’s done, uncover and broil for 4 minutes or until the cheese gets bubbly.
Serve.