Jana's Chicken Enchiladas

prep time:: 25 min
total time:: 1 hr

Makes 10 enichiladas

A great take on chicken enchiladas. The sauce fresh herb-like sauce is what makes these so different than the same old enchiladas. Serve with sour cream, guacamole, salsa or whatever you prefer...you can’t go wrong with an easy casserole like this.

ingredients

Vegetable oil spray for pan
2 tbsp olive oil
1 C thinly sliced onion
1/2 C chopped red bell pepper
2-3 C (8-12 oz) chopped cooked chicken
1 tsp ground cumin
4 oz. reduced fat cream cheese cubed
salt and pepper
2 cans (4.5 oz ea.) chopped green chiles
2 medium size garlic cloves, peeled
1/2 loosely packed C fresh parsley or cilantro leaves
2 tsp dried oregano
1 C low sodium chicken broth
1 C tomato salsa
10 whole wheat tortillas
2 1/2 C (10 oz) shredded Mexican style cheese

directions

1
Preheat oven to 375° and lightly mist 13“ x 9” baking pan with vegetable oil spray and set aside.
2
Sauté onion and red bell pepper in pan with olive oil until onion is soft, 4-5 minutes. Add chicken and cumin, mix with vegetables. Add cream cheese cubes and mix until cheese melts and sauce is created. Salt and pepper to taste then set aside.
3
Place chiles, garlic, parsley and oregano in food processor and blend until smooth, about 30 seconds. Add chicken broth and salsa, process until well combined, another 30 seconds. Salt and pepper to taste. Pour 1/3 of sauce into bottom of baking dish (enough to cover the bottom of the dish) and set the rest aside.
4
Place tortillas on a work surface and spoon 1/10 of chicken mixture into 1 tortilla. Sprinkle a pinch of cheese on top of mixture. Roll the tortilla and place seam side down in baking dish. Repeat with remaining 9 tortillas. Pour the remaining 2/3 enchilada sauce over tortillas, then sprinkle remainder of cheese over the sauce.
5
Bake enchiladas until cheese melts and sauce is bubbly, about 25-30 minutes. Serve with topping of your choice!