Chicken Enchiladas

Servings:  4 | Serving Size: 3 enchiladas

Cooking time: 30 minutes

This recipe can easily be multiplied and leftover filling will keep for 48 hours.

Ingredients

• 1 tsp. olive oil
• 1 medium onion (sliced)
• 1/2 small green bell pepper (diced)
• 1/2 small red bell pepper (diced)
• fresh ground black pepper to taste
• 1/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• 6 ounces boneless, skinless, chicken thighs (cut into 1/2 inch pieces)
• 1 cup vegetable stock
• 6 6-inch corn tortillas
• 1/2 cup cilantro leaves
• 3 Tbsp. reduced-fat sour cream
• 3 ounces reduced-fat Monterey jack cheese

Place a medium skillet over medium heat.

Add the oil and add the onion.

Cook for 4 minutes and add the diced peppers. Stir frequently.

Cook for 4 minutes. Stir frequently.

Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and chicken.

Toss and cook for about a minute and add the stock.

Cook for about 3 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the chicken mixture.

Add the cilantro to each tortilla as you go.

Let the liquid drain back into the pan before putting the chicken into the tortillas.

Roll or fold the tortillas and place 3 enchiladas on each plate.

Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.