Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds
- Mild enchilada sauce: 1 (28-ounce) can
- Shredded cheddar cheese: 2 cups
- Shredded Monterey Jack cheese: 1 cup
- Green bell pepper, chopped: 1
- Red bell pepper, chopped: 1
- Onion, chopped: 1
- Garlic cloves, minced: 3
- Ground cumin: 1 teaspoon
- Dried oregano: 1/2 teaspoon
- Salt and pepper to taste
- Corn tortillas: 12 (6-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season chicken with salt, pepper, cumin, and oregano. Cook in a skillet over medium heat until cooked through.
- In a large bowl, combine cooked chicken, green and red bell peppers, onion, and garlic. Mix well.
- Pour 1/2 cup of enchilada sauce into a 9x13 inch baking dish.
- Spread 1/4 cup cheese mixture down the center of each tortilla. Roll up tortillas and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas.
- Top with remaining cheese.
- Bake for 25-30 minutes, or until cheese is melted and bubbly.
Nutritional Information:
Per serving (1 enchilada):
- Calories: 350
- Fat: 15 grams
- Saturated Fat: 7 grams
- Cholesterol: 70 milligrams
- Sodium: 600 milligrams
- Carbohydrates: 30 grams
- Dietary Fiber: 3 grams
- Protein: 25 grams
Dish Characteristics:
- Mild and creamy filling
- Cheesy, flavorful sauce
- Soft and pliable tortillas
User Comments:
- "These enchiladas were delicious! The mild sauce is perfect for those who don't like spicy food."
- "The combination of flavors is amazing. The chicken is tender and juicy, and the cheese is melted to perfection."
- "These are a great dish to serve for parties or family gatherings. They're easy to make and everyone loves them."
Special Precautions and Tips:
- For a spicier dish, use spicy enchilada sauce.
- To make the dish vegetarian, substitute cooked black beans or pinto beans for the chicken.
- To make the dish gluten-free, use gluten-free corn tortillas.
