45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 433g
Price Per Serving: 1.52$
413kcal
Nutrition
Calories: 413kcal
Protein: 20.66%
Fat: 16%
Carbs: 63.34%
Ingredients
- 1 cup bell pepper
- 1 cup bell pepper
- 8 ounces chicken breast boneless skinless chopped
- 8 6-inch corn tortillas ()
- 8 6-inch corn tortillas ()
- 10 ounce enchilada sauce canned (such as Old El Paso)
- 10 ounce enchilada sauce canned (such as Old El Paso)
- 0.3 cup cilantro leaves fresh chopped
- 0.5 teaspoon cumin
- 1 cup onion white
- 0.3 cup cream fat-free sour
- 4 ounces frangelico divided reduced-fat
Equipment
- frying pan
- paper towels
- baking pan
- broiler
- microwave
Directions
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion and pepper; saut 2 minutes or until crisp-tender.
- Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
- Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
- Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up.
- Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray.
- Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated.
- Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts.
- Serve with sour cream and cilantro.
Nutrition Facts
Properties
Nutrition Score
25.276521833047%
Flavonoids
Nutrients percent of daily need