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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Easy and Delicious. You can make this healthier by using low fat cheese. My husband raved for hours after he had helped me polish the entire thing off. I made it with my Spanish Rice recipe which uses 1/4 cup of enchilada sauce as well. Ingredients:
3 wheat flour tortillas |
2 chicken breasts, grilled and shredded |
8 ounces cheddar cheese, grated |
1 onion, thinly sliced |
1/2 green bell pepper, thinly sliced |
4 garlic cloves, minced |
1 1/2 cups enchilada sauce |
1 teaspoon cumin |
1 1/2 tablespoons chili powder |
Directions:
1. Preheat oven to 350.
2. In a bowl, combine grilled shredded chicken, onion, pepper, garlic, cumin, chili powder, and 1 cup of enchilada sauce.
3. In a baking dish, place one tortilla along the bottom. Add half of the chicken mixture and 1/3 of the cheese. Repeat with another tortilla, the remaining chicken and 1/3 of the cheese. Place a tortilla on top, cover with remaining enchilada sauce and cheese. Bake until the cheese bubbles and begins to brown (about 30 minutes).
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