Friday, February 20, 2009

Chicken Fajita Enchiladas

Matt made these for dinner while I was at a meeting. How nice to come home and have this fantastic dinner ready to eat!

1 large boneless, skinless chicken breast
1/2 packet enchilada mix
1 can of green enchilada sauce
1/2 cup 2% cheese (cheddar, colby, or colby jack work great)
5 fat free flour tortillas
1/2 bell pepper, diced
1/4 sweet onion, diced
Lite sour cream (optional)

Dice the chicken breast and cook in a skillet. Add the peppers and onion and sautee until veggies are slightly soft.

In a saucepan, mix 1/2 cup water with 1/2 of the can of green enchilada sauce and1/2 of the enchilada seasoning packet. Bring to a boil, then simmer to reduce to about half.

Fill the tortillas with the chicken, pepper and onion mixture and spoon the sauce mixture on top. Place seam side down in baking dish

Cover the enchiladas with remaining 1/2 can of the green enchilada sauce.

Bake for 15 minutes at 350 degrees. Remove from oven and top with the cheese. Cook for an additional 5 minutes until cheese melts.

Top with sour cream.

1 comment:

  1. What a great recipe! My husband would love this since it combines enchiladas and fajitas!