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Easy Baked Chicken Enchiladas

Easy Baked Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

  • 1/4 cup chicken broth, low-sodium
  • 1 pound chicken tenderloins, or chicken breasts
  • 1 tablespoon olive oil
  • 1 medium sweet onion, sliced
  • 1 bell pepper, sliced
  • 1 cup light sour cream
  • 1 teaspoon cumin
  • salt and black pepper to taste
  • 2 (10 oz.) cans Green enchilada sauce (mild)
  • 1 (4 oz.) can green chilies (mild)
  • 8-10 whole wheat tortillas (depending on the size of the tortillas you use)
  • 2 cups Mexican-blend cheese, shredded and divided

Instructions
 

  • Add chicken broth to a large skillet over medium heat. Cook chicken in skillet over medium heat until cooked thoroughly (about 10 minutes). Remove chicken from pan and chop.
  • Preheat oven to 350 F.
  • Heat olive oil in skillet over medium heat.
  • Add onion and pepper slices until tender.
  • Stir in chicken, cumin, salt, black pepper, green chilies and 1 can green enchilada sauce. Stir in sour cream.
  • Place a tortilla in one hand and add one scoop of the chicken mixture to the tortilla, followed by about 2 tablespoons of cheese. Roll the tortilla and place it flap side down in a 13 x 9-in glass baking dish. Repeat with additional tortillas.
  • Pour remaining green enchilada sauce over top of enchiladas and sprinkle with the remaining cheese.
  • Bake for 20 minutes.
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