Zutaten für Red Pepper Sauce Chicken Enchiladas
- Red Bell Peppers
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1 cup picante sauce
- Chicken
- Green Onion
- Flour Tortillas
- Reduced Fat Sharp Cheddar Cheese
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Zubereitung von Red Pepper Sauce Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking pan with cooking spray.
- Make the sauce: Puree 1 large red bell pepper, 4 ounces cream cheese, and 1/2 teaspoon salt in a blender until smooth.
- Stir in 1 cup picante sauce.
- In a separate bowl, combine 1.5 lbs cooked chicken (shredded or diced), 1 large red bell pepper (diced), 1/2 cup chopped green onions, and half of the red pepper sauce.
- Spoon the chicken mixture onto each tortilla (approximately 6-8, depending on size).
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the remaining red pepper sauce over the enchiladas.
- Cover the baking dish loosely with foil.
- Bake for 30 minutes, or until heated through.
- Remove foil, sprinkle with 1 cup shredded cheese (Monterey Jack or cheddar recommended).
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve immediately on a bed of shredded lettuce. Garnish with sliced black olives and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
21g
Carbs
8g
