Name: Chicken & Veggie Enchiladas
Yield: 10
Ingredients: 2 lbs boneless skinless chicken breasts; 1 tbsp olive oil; 1 red onion, diced; 1 poblano pepper, diced; 1 carrot, diced; ¼ tsp black pepper; 1 (4 ounce) can diced green chilies; 10 whole wheat tortillas; 4 oz cheddar cheese, reduced fat, shredded; Enchilada Sauce; 2 tbsp olive oil; 2 tbsp all-purpose flour; 4 tbsp chili powder; 4 tbsp smoked paprika; 1 ½ tsp cumin; 3 cloves garlic, minced; ¼ tsp cinnamon; ½ tsp dried oregano; 3 cups vegetable stock or chicken stock, low sodium; ½ tsp cayenne powder, optional

Yields10 Servings

Ingredients

2 lbs boneless skinless chicken breasts

1 tbsp olive oil

1 red onion, diced

1 poblano pepper, diced

1 carrot, diced

¼ tsp black pepper

1 (4 ounce) can diced green chilies

10 whole wheat tortillas

4 oz cheddar cheese, reduced fat, shredded

Enchilada Sauce

2 tbsp olive oil

2 tbsp all-purpose flour

4 tbsp chili powder

4 tbsp smoked paprika

1 ½ tsp cumin

3 cloves garlic, minced

¼ tsp cinnamon

½ tsp dried oregano

3 cups vegetable stock or chicken stock, low sodium

½ tsp cayenne powder, optional

Method

For the Enchilada Sauce

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together, cooking for 1 minute.

Stir in the spices.

Gradually add in the stock, whisking constantly to remove lumps.

Reduce heat and simmer, 10-15 minutes, until slightly thickened.

For the Enchiladas

Preheat oven to 400 degrees. Place chicken breast on baking sheet and roast for about 30 minutes, until cooked through and internal temperature reaches 165 degrees. Once slightly cooled, shred chicken using two forks. Set aside.

Decrease oven temperature to 350 degrees.

Prepare enchilada sauce.

Dice onion, poblano pepper and carrot.

Shred cheese.

Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.

Add carrot and onion; sauté for 5 minutes until softened and browned. 8. Add pepper and sauté for 2-3 more minutes.

In a large bowl mix together sautéed veggies, shredded chicken, green chilies, ½ cup enchilada sauce, ½ cup shredded cheese and ¼ teaspoon black pepper. Mix well.

Place ½ cup of the mixture in the center of each tortilla, spreading across the center. Tightly roll each tortilla up into a tube.

Spread ½ cup enchilada sauce in the bottom of a 9x13 –inch baking dish. Place all enchiladas in the dish. Drizzle remaining ½ cup enchilada sauce over top the enchiladas. Sprinkle with remaining ½ cup cheddar cheese.

Bake uncovered for 20 minutes.

Nutrition Facts

Serving Size 1 enchilada

Servings 10

Amount Per Serving
Calories 311

% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.1g16%
Sodium 487.4mg21%
Total Carbohydrate 26g9%
Dietary Fiber 6.3g26%
Sugars 2.6g
Protein 28.5g57%

Calcium 20%
Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients