Chicken Enchiladas

Serves 4 , Serving size 2 enchiladas

  • 1 pound ground chicken
  • 1 package “Tumaro’s” Let’s skip the sandwich wraps (8 count)
  • 1 green pepper (chopped)
  • 1/2 sweet onion (chopped)
  • 1tbsp minced garlic
  • 2 10oz 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
  1. Preheat oven to 375⁰ and spray 9×13 pan with non-stick spray.
  2. Spoon 1/2 can of enchilada sauce on the bottom of the pan. 
  3. Brown ground chicken over medium-high heat.
  4. Once browned, add pepper, onion, jalapenos, and garlic and saute until onions are translucent.
  5. Add in red pepper flakes, chili powder, garlic powder, salt, and pepper and mix to combine.
  6. Add remaining half of enchilada sauce to meat mixture. 
  7. Prepare assembly of enchiladas. 
  8. 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)
  9. Wrap tightly around mixture to form enchilada, and place seam side down into pan. 
  10. Continue with remaining mixture to form 8 enchiladas. 
  11. If you have any meat left over, just pour on top of assembled enchiladas. 
  12. Top with another 1/2 can enchilada sauce, and 1c cheese. 
  13. Bake for 25 minutes or until bubbling, take out and enjoy!! 

Calories 408. Fat 20g. Protein 25g.

KP’s Tip: Buy the pre-chopped peppers and onions mix if availabile 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 into small pieces to use. 

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