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1 teaspoon cumin
1/2 whole chipotle pepper
10 tortillas
2 whole green bell pepper ; thinly sliced
2 tablespoons cilantro ; chopped
1 tablespoon olive oil
2 pounds chicken ; shredded
8 ounces cheddar cheese ; or desired cheese blend in a bag
1/2 cup onions
3/4 cup enchilada sauce
Submitted by Laura1
A tex-mex meal
Cal: 419 Fat: 21g Carbs: 21g Protein: 34g Fiber: 1g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Preheat oven to 375 degrees. Coat a 13x9 in baking dish with cooking spray. In a large non-stick pan, heat oil over medium-high heat. Add peppers, onion, cumin and chile pepper; cook, stiring until softened. Stir in shredded chicken, 3/4 cup of enchilada sauce (bottled,not stated above) and 1 cup cheese. Remove from heat; cool slightly. Heat tortillas according to package directions.
Spoon 1/2 cup chicken mixture down center of each tortilla. Roll up toritllas around filing. Place in baking dish. Top with remaining sauce (bottled) and cheese. Bake until bubbly, around 20 min.
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