Speedy Chicken and Cheese Enchiladas

These enchiladas were super easy and fast- it took me maybe 15 minutes from start to finish!  I served mine with some Mexi-corn.

UPDATE:  I made these with ground beef this week instead, and they were great!!!

Ingredients:

1 c. chopped white onion

1 c. chopped green or red bell pepper

1 (10 oz) can enchilada sauce

2 c. chopped chicken breast

1 c. shredded Mexican cheese blend

1 tsp. ground cumin

8 (6 in) tortillas

1/4 c. sour cream

1/4 c. chopped cilantro

Directions:

Preheat broiler. 

I grilled 4 chicken tenders seasoned with salt, pepper, and cumin; but you could use leftover chicken, supermarket rotisserie chicken, or even canned chicken.  Just shred the chicken and mix with the cumin and 3/4 c. of the cheese.

Heat a large skillet coated with cooking spray.  Add pepper and onion, and saute 2 minutes.  Add enchilada sauce, and bring to a boil.  Cover, reduce heat, and simmer 5 minutes.

Warm tortillas.  I do this by wrapping the stack of tortillas in a couple of damp paper towels and microwaving for 30 seconds.  You could also heat them by wrapping in foil and baking or warm them on a grill pan or skillet individually. 

Add 1/4 c. of chicken mixture to the center of each tortilla, and roll.  Place tortillas seam side down in a rectangular baking dish coated with cooking spray.  Pour sauce mixture over enchiladas; broil for 3 minutes. 

Sprinkle with remaining 1/4 cheese and broil 1 minute.  Serve with sour cream and cilantro. 

                                      

Nutrition Info: (for 2 enchiladas using reduced fat cheese, corn tortillas and fat free sour cream)

  364 calories, 11 grams of fat