Enchiladas are such a fantastic batch meal. They taste even better the next day!
Vegetarian: Omit chicken; substitute with 2 cans black or pinto beans.
Gluten-free: Use corn tortillas in place of the flour tortillas.
- Cook Time
- Prep Time
1 lb cooked, shredded chicken
1 large onion, chopped
½ c chopped green pepper
1 tsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1 can (28 oz) crushed tomatoes, divided
1 package (8 oz) reduced-fat cream cheese
¼ c sour cream
1 can (4 oz) chopped green chiles
1 c salsa
8 flour tortillas (8 inches), warmed
1 c shredded cheddar cheese
- Heat a little olive oil in a large nonstick skillet; add the onion and green pepper and cook until tender. Add the chicken, followed by brown sugar, garlic powder, cumin, and chili powder. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for about 5 minutes, stirring occasionally.
- In a small bowl, beat the cream cheese, sour cream and chiles until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in x 9-in baking dish coated with cooking spray.
- Spoon about 3 tablespoons cream cheese mixture and ⅓ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until bubbly.