Chicken and Bell Pepper Enchiladas

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • 1/2 large white onion diced
  • 2 tablespoons olive oil divided
  • 3 cloves garlic chopped
  • 3 tablespoons chili powder
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon sea salt
  • 1 15-oz. can tomato sauce
  • 1/4 cup water
  • 2 large bell peppers diced
  • 1/2 large yellow onion chopped
  • Sea salt and freshly ground black pepper to taste
  • 3 large boneless skinless chicken breasts cooked and shredded
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped green onions


  • In a large skillet, heat 1 tablespoon olive oil.
  • Sauté onion until slightly browned. Add the garlic and the next 4 ingredients (chili powder through salt). Cook and stir until fragrant, about 30 seconds.
  • Add the tomato sauce and water and bring to a simmer. Simmer uncovered for 8 minutes, stirring occasionally. Set sauce aside. Preheat oven to 350 degrees.
  • In a large skillet, heat remaining 1 tablespoon olive oil. Sauté pepper and onions for 5 minutes. Season with salt and pepper to taste.
  • Layer the bottom of a large casserole dish with shredded chicken. Top with the peppers and onions.
  • Pour enchilada sauce over top. Top with cheese and green onion. Cover with foil and bake for 20 minutes.
  • Remove foil and cook for another 10 minutes until cheese is melted. Serve hot.


SERVING SUGGESTION: Mexi-cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt, pepper, ground cumin, chopped green onions and lime juice to taste then fluff with a fork).
GLUTEN FREE: Make sure tomato sauce is gluten free.
NUTRITION: 426 Calories; 16g Fat (34.4% calories from fat); 51g Protein; 19g Carbohydrate; 5g Dietary Fiber; 132mg Cholesterol; 1232mg Sodium. Exchanges: 0 Grain (Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
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