Chicken Enchiladas

By carvalhohm

Ingredients

• 6 corn tortillas
• 2 tsp olive oil
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 6 oz cooked chicken breast, shredded
• 2 Tbsp canned green chilies
• 1 cup mild salsa, divided
• 2 cups baby spinach
• 1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
• Chopped scallions
• Hot sauce (optional)
• Nonstick cooking spray

Details

Servings 3
Adapted from lopeztonight.com

Preparation

Step 1

1. Preheat oven to 375.

2. Wrap tortillas in aluminum foil and place in oven to warm.

3. Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and saute 5 minutes.

4. Add chicken, green chilies, 1/2 cup salsa, and spinach and cook until spinach is wilted.

5. Remove tortillas from oven and spray 9 x 9 inch baking dish with non-stick cooking spray.

6. Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.

7. Top tortillas with remaining salsa and cheese and bake for 10 minutes until cheese is melted. Garnish with chopped scallions and serve with hot sauce, if desired.

Total Calories: 342 cal