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30 Minute Light Chicken Enchiladas

30 Minute Light Chicken Enchiladas are full of crumbled chicken & vegetables and a spicy enchilada sauce for an easy weeknight dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Servings: 4
Author: Danielle Green

Ingredients

  • 8 corn tortillas
  • 1 small yellow onion finely diced
  • 1 banana pepper finely diced (you could also use a jalapeno or bell pepper)
  • 1 large tomato chopped
  • 2 tsp. cumin
  • 1 tsp garlic powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 6 oz. Archer Farms Crumbled Mexican Chicken you can substitute seasoned sauteed ground chicken or turkey
  • 10 oz can enchilada sauce
  • 2 oz. Manchego cheese shredded (you can substitute a different sharp cheese)
  • 1/4 c. Cilantro chopped

Instructions

  • Preheat your oven to 400°.
  • Meanwhile spray each side of the tortillas with non-stick pan spray. In a large skillet over high heat, add four of the tortillas and cook for 1-2 minutes on each side, just until slightly browned. Repeat with the remaining tortillas. Set aside. In that same skillet add the onion and peppers and saute for 2-3 minutes.
  • In a large bowl toss together the chicken, onions, peppers, tomato, spices and half the can of enchilada sauce.
  • Spoon 1/3 cup of the mixture over each tortilla and roll up. Arrange the rolled tortillas in a sprayed 8x10 pan.
  • Cover the enchiladas with the remaining enchilada sauce and the shredded cheese. Bake at 400° for 10 minutes covered. Remove the cover and bake an additional 5 minutes.
  • Top with cilantro and serve immediately.