Sunday, April 29, 2012

Chicken & Peppers Enchiladas




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Servings: 8
Serving Size: 1 Enchilada
Calories: 291
Fat: 5 g
Carbs:  25.1 g
Fiber: 8
Protein: 29.5 g
Points+: 6
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Here are your ingredients:

4 Pieces Boneless Skinless Chicken Breasts
1 Can No Fat Refried Beans
1 Red Pepper
1 Green Pepper
1/2 Onion
1 16 Oz. Can Enchilada Sauce
1/2 Cup Fat Free Sour Cream
1/2 Cup Low Fat Cheddar Cheese
2 Tbsp. Extra Virgin Extra lite Olive Oil
8 Mission 96% Whole Wheat Tortillas


Bring 3 cups water to a boil. Preheat oven to 350. Place chicken breasts in boiling water and cook for 20 minutes. In the mean time cut peppers and onions and saute in olive oil for 10 minutes. When chicken is complete shred chicken. Do NOT drain water left from boiled chicken. Place shredded chicken in the pan with the onions and peppers. Add 1/2 of the can of enchilada sauce to mixture. Place a couple of wooden spoons over boiling water and place one tortilla on spoons let steam for 1 minute. When tortillas are complete take each tortilla and spread 1 Tbsp. of beans, then, chicken onion, pepper mixture. Drizzle the remaining enchilada sauce on top of the enchiladas. Sprinkle all the cheese and cook for 20 minutes. When complete drizzle sour cream on top. Now your ready to eat!



Bon ABpetit!

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3 comments:

  1. these look great. i like your ingredient subsitutions.

    ReplyDelete
  2. Thank you!! It is one of my fav recipes. Let me know if you try them. Thank you so much for your support & stoppin by I look forward to keeping up on your recipes :)

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  3. Oh my goodness, that is such a clever way to steam the tortillas! You smart Ms. Ashlee. Great green stamp right there.
    Cortne
    cocoinmagnolia.com

    ReplyDelete

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