Chicken Enchiladas
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast
- 3 tsp Fajita Seasoning, divided
- 2 bell peppers
- 1⁄4 red onion
- 1 can (28 oz/796 ml) crushed tomatoes
- 2 tsp Nacho Cheese Dip Mix
- 1 tbsp Poco Picante Salsa Mix
- 1 cup grated cheese, your choice
- 8 whole-grain or corn tortillas
Preparation
- Thinly slice chicken; place in Multipurpose Steamer. Stir in 1 tsp fajita seasoning; cover and microwave on high, 3−5 min.
- Meanwhile, chop peppers. Thinly slice onion.
- Remove cooked chicken to a large bowl. Set aside.
- In steamer (don’t wash), combine peppers, onions, tomatoes, remaining 2 tsp fajita seasoning, dip mix, and salsa mix. Cover and microwave on high until peppers are soft and sauce is hot, 3 min.
- Measure 1 cup sauce into bowl with chicken. Stir in 1⁄2 cup cheese.
- Divide chicken mixture between tortillas. Roll up and place seam-side down in sauce in steamer. Sprinkle remaining cheese over top. Cover; microwave on high until cheese melts, 2 min.
Epicure Products Used
Nutritional Information
Per serving(2 enchiladas): Calories 380, Fat 7 g (Saturated 2.5 g, 0 0 g), Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 45 g (Fiber 9 g, Sugars 11 g), Protein 37 g.
Tips
Make it vegetarian: Swap meat for 4 cups beans or lentils.
Perfectly Balance Your Plate
serve with 1 cup sliced vegetables, your choice.