Shelby's Chicken Enchiladas

Since Shelby moved to Texas, she’s been trying out alot of great recipes! This one is Texas Style and straight from her kitchen to yours....and she keeps it “low-cal”!

ingredients

3 large boneless, skinless chicken breasts, cut into small pieces
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
3 cloves garlic, minced
Red. Sodium Taco Seasoning (such as Ortega or Old El Paso)
1/2 pkg of Red. Fat Cream Cheese (I used Neufchatel b/c it’s what I had, but I know some people don’t like it)
1 Cup Salsa
1 1/2 Cans Reduced Sodium Enchilada Sauce(I only used had one can on hand and I was wishing there was a bit more sauce when I ate it. If you only have one can, it’s great! If you have more, use it!)
Approx. 10-12 Tortillas (depends on the size of your dish)
1 Cup Shredded Cheddar or Mexican Blend Cheese
Diced Tomatoes, Red Onions, Lettuce, Green Onion and Sour Cream for toppings

directions

1
Heat large skillet to Med/Med-High. Spray with Cooking Spray and add chicken. Sauté for about 2-3 minutes then add taco seasoning (enough to coat all of the chicken). Continue to cook the chicken for about 5 more minutes, until a little over halfway done. Add garlic, onions and peppers to the same pan. Sauté all together until onions become translucent, about 3-4 minutes.
2
Add cream cheese to the chicken and veggie mixture. Stir until melted and combined. Then add salsa. Remove from heat.
3
Soften tortillas in the microwave, about 25-30 seconds for 12 tortillas. Spoon a little less than 1/4 cup of the chicken/veggie mixture into the center of the tortilla. Roll tightly and place seam-down in casserole dish. Continue with remaining tortillas and mixture, tightly packing them together in the dish.
4
When finished, pour enchilada sauce over the tortilla rolls and top with shredded cheese of your liking. Bake 25-30 minutes, until cheese is nice and melty and starts to get golden brown.
5
Top with the usual taco-ish toppings. I thought they were awesome...but I drank about 4 margaritas while cooking them so maybe that’s why! ;) But seriously, they were so good! And pretty healthy, for chicken enchiladas at least!
6
Makes 10 Servings.... Calories 324
7
Total Fat 10 g
8
Protein 29 g