Enchiladas

Enchiladas Enchiladas Make it a perfectly balanced plate & serve with: 1 cup sliced vegetables, your choice
Make it a perfectly balanced plate & serve with: 1 cup sliced vegetables, your choice
  • null min prep
  • 15 minutes
  • 380 calories
  • $3.95
  • spicy

Ingredients


Makes: 4 servings
  • 1 lb (450 g) boneless, skinless chicken
  • 3 tsp (15 ml) Fajita Seasoning, divided
  • 2 bell peppers
  • 1/4 red onion
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 2 tsp (10 ml) Nacho Cheese Dip Mix
  • 1 Tbsp (15 ml) Poco Picante Salsa Mix
  • 1 C (250 ml) grated cheese, your choice
  • 8 small whole-grain or corn tortillas

Preparation


 
  • Thinly slice chicken; place in Multipurpose Steamer. Stir in 1 tsp fajita seasoning; cover and microwave on high, 3-5 min.
  • Meanwhile, chop peppers. Thinly slice onion.
  • Remove cooked chicken to a large bowl. Set aside.
  • In steamer (don’t wash), combine peppers, onions, tomatoes, remaining 2 tsp fajita seasoning, dip mix, and salsa mix. Cover and microwave on high until peppers are soft and sauce is hot, 3 min.
  • Measure 1 cup sauce into bowl with chicken. Stir in 1/2 cup cheese.
  • Divide chicken mixture between tortillas. Roll up and place seam-side down in sauce in steamer. Sprinkle remaining cheese over top. Cover; microwave on high until cheese melts, 2 min.

Tip


 

Make it vegetarian: Swap meat for 4 cups beans or lentils.

Nutritional Serving Size Per 2 Enchiladas:
Calories 380
Fat 7 g
Saturated Fat 25 g
Transfat 0 g
Cholesterol 70 mg
Sodium 830 mg
Carbohydrates 45 g
Fibre 9 g
Sugar 11 g
Protein 37 g

Shop this recipe...

Multipurpose Steamer
$50.00
Fajita Seasoning
$7.50
Poco Picante Salsa Mix
$9.00
Nacho Cheese Dip Mix
$9.00