INGREDIENTS
SAUCE:
1 can (10 oz) enchilada sauce (red)
FILLING:
1 rotisserie chicken (skin removed, shredded)
1 C white onion (diced)
½ C orange bell pepper (diced)
¼ C jalapenos (diced)
¼ C cilantro
Kosher salt
1 tsp cumin
½ tsp dried oregano
1 tsp chipotle chili powder
ENCHILADAS:
8- (7 inch) low-carb whole wheat flour tortillas
1 C low fat Mexican cheese (shredded)
Cilantro
INSTRUCTIONS
Preheat oven to 400 degrees.
Prep a 13 x 9 inch baking dish with nonstick baking spray.
Prep a medium skillet with nonstick cooking spray.
Add the onion, orange bell pepper, and jalapeno.
Cook the vegetables on medium-low heat.
Mix in the cilantro, cumin, oregano, and chili powder to the same skillet.
Simmer until the onion and bell pepper is soft..
Add in the shredded chicken, continuing to stir to mix all of the ingredients.
Fill each tortilla with ⅓ cup of the chicken/vegetable mixture.
Roll each filled tortilla.
Place each rolled tortilla seam side down in the baking dish.
After placing the last rolled enchilada in the baking dish, top them with the enchilada sauce.
Sprinkle the cup of shredded cheese evenly on the enchiladas.
Top with cilantro.
Bake at 400 degrees for 20-25 minutes.
Set aside to rest for several minutes before serving.