Chicken Enchiladas

19 Nov

Chicken Enchiladas

makes 6 enchiladas

~1.5 lb boneless, skinless chicken breast

olive oil

1 green pepper, sliced into stips

minced garlic

6 whole wheat tortillas, small- med size

shredded cheddar cheese

green chile enchilada sauce

Saute chicken in skillet until lightly browned. Remove to bowl to cool slightly. Add more olive oil to pan and saute pepper and minced garlic. When chicken in lightly cooled, shred with two forks. In 8×8 inch pan, add a tortilla and roll with chicken, a few slices of pepper, a spoonful of enchilada sauce, and a small handful of cheese. Continue until pan is full.

Top with sauce followed by cheese.

Bake in 350° degree oven for 20 minutes covered in foil. Uncover and bake until cheese is melted.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: