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Chicken Enchiladas Done Light

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May 5, 2015

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

  • 2 cooked chicken breasts, shredded
  • ½ onion, chopped
  • ½ cup (125 mL) light sour cream
  • 1 cup (250 mL) shredded 2% reduced fat Cheddar cheese, divided
  • ½ Tbsp.(7 mL) dried parsley
  • ¼ tsp. (1 mL) dried oregano
  • ¼ tsp. (1 mL) ground black pepper
  • 2 cups (500 mL) tomato sauce, divided
  • ¼ cup (50 mL) water
  • ½ Tbsp. (7 mL) chili powder
  • ¼ cup (50 mL) chopped green bell pepper
  • ½ tsp. (2 mL) minced garlic
  • 4 10″ (25 cm) flour tortillas
  • 1 cup (250 mL) taco sauce

Directions

  1. Preheat oven to 350°F (180°C).
  2. In a medium skillet over medium heat, add shredded chicken, onion, sour cream, ½ cup (125 mL) cheddar cheese, parsley, oregano and pepper. Heat until cheese melts, Stir in 1 cup (250 mL) tomato sauce, water, chili powder, green pepper and garlic.
  3. Spoon even amounts of the mixture in the tortillas, roll and place seam side down into a 7 inch by 9 inch (18 cm by 23 cm) baking dish. Cover with remaining taco sauce and cheese.
  4. Bake uncovered for 20 minutes. Cool 10 minutes before serving.

Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 3 PDF (1 Mb)

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