Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chilies
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 10 (6-inch) flour tortillas
- 1 tablespoon vegetable oil
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook chicken in a skillet until browned. Shred the chicken.
- Sauté onion, green bell pepper, and red bell pepper in the same skillet until softened.
- In a bowl, combine chicken, sautéed vegetables, cream of chicken soup, tomatoes with green chilies, cheddar cheese, and cilantro.
- Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up tightly.
- Place tortillas in a greased 9x13-inch baking dish.
- Drizzle with vegetable oil.
- Bake for 20-25 minutes, or until heated through.
Nutritional Information:
Per serving (1 enchilada):
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 35g
- Protein: 25g
Dish Characteristics:
- Cheesy, creamy, and flavorful
- Soft and tender tortillas
- Vibrant colors from the bell peppers
- Perfect for a satisfying and comforting meal
User Comments:
- "These enchiladas are absolutely delicious! The chicken filling is moist and savory, and the tortillas are perfectly cooked."
- "I love the addition of the ranch seasoning. It gives these enchiladas a unique and tangy flavor."
- "I served these enchiladas with sour cream and salsa, and they were a hit with my family."
Special Precautions and Tips:
- Make sure to cook the chicken thoroughly before shredding to prevent foodborne illness.
- If you don't have cream of chicken soup, you can use cream of mushroom soup or condensed milk.
- For a spicier enchilada, add a teaspoon of taco seasoning or a pinch of cayenne pepper to the chicken mixture.
