Chicken Enchiladas

by | Jan 3, 2020

Chicken Enchiladas

Kristen Richardson
Cook Time 25 mins
Servings 4
Calories 408 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 package “Tumaro’s” Let’s skip the sandwich wraps (8 count)
  • 1 green pepper (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tbsp minced garlic
  • 2 10 oz. cans of mild enchilada sauce
  • 1 can mild salsa (hot if you like spicy foods)
  • 1 4oz can diced jalapenos
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp each of salt and pepper
  • 2 cups shredded mexican blend cheese

Instructions
 

  • Preheat oven to 375⁰ and spray 9×13 pan with non-stick spray.
  • Spoon 1/2 can of enchilada sauce on the bottom of the pan. 
  • Brown ground chicken over medium-high heat.
  • Once browned, add pepper, onion, jalapenos, and garlic and saute until onions are translucent.
  • Add in red pepper flakes, chili powder, garlic powder, salt, and pepper and mix to combine.
  • Add remaining half of enchilada sauce to meat mixture. 
  • Prepare assembly of enchiladas. 
  • Layer one wrap with about 3 tbsp chicken mixture, top with 1 tbsp cheese, and 1 tbsp salsa. (Be sure to reserve 1 cup cheese)
  • Wrap tightly around mixture to form enchilada, and place seam side down into pan.
  • Continue with remaining mixture to form 8 enchiladas. 
  • If you have any meat left over, just pour on top of assembled enchiladas. 
  • Top with another 1/2 can enchilada sauce, and 1c cheese. 
  • Bake for 25 minutes or until bubbling, take out and enjoy!! 

Notes

Buy the pre-chopped peppers and onions mix if available in your grocery store. They make life so much easier, and quicker! Not a fan of ground chicken? Buy a rotisserie chicken, debone and shred it into small pieces to use. 

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