I always felt guilty eating carb filled Enchiladas. Problem solved!

These are equally delicious as the original ones.

Here’s what you’ll need.

  • 6 Mission Carb Balance Flour Tortillas
  • 1/4 Cup chopped white onion
  • 4-6 Tiny Chopped multi-colored peppers
  • 1 Tablespoon olive oil
  • 2 cups chopped cooked chicken breasts (I used leftover roasted chicken)
  • Spicy Sea salt to taste
  • Packaged taco seasoning to taste
  • 1/2 chopped chopped cilantro
  • 1 small can tomato sauce
  • 2 Cups shredded mozzarella cheese
  • Sour Cream

Heat olive oil in a skillet. Add onions and peppers. Sauté until tender. Stir in chicken and cilantro. Season to taste with taco seasoning and spicy sea salt.

Spray an oblong baking dish with non-stick spray.

Pour tomato sauce into a pie pan. Season with taco seasoning to taste.

Coat tortilla with sauce. Transfer to baking dish. Spoon chicken mixture across tortilla and roll . Place seam side down in baking dish. Repeat with remaining tortillas. Mix any left over taco sauce with cheese. Cover enchiladas with cheese.

Cover dish and bake in a pre-heated 350 degree for 15 minutes. Uncover dish snd continue baking for an additional 15 minutes.

Serve hot and garnished with sour cream .

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