Chicken and Bell Pepper Enchiladas

Print Recipe Save Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Ingredients

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

Instructions

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.

Notes

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.

Tried this recipe?Let us know how it was!