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This recipe differs from other enchilada recipes I have seen in that I fold the tortillas in half instead of rolling up the tortillas. The sodium content of this recipe does not include the tortilla since there are no salt free flour tortillas in my markets. Tortillas differ markedly in their sodium content. So add the sodium content of your tortilla to the total content for an accurate sodium count for this tasty dish.
4 ounces cooked chicken breast
1. Combine onion, bell pepper and garlic in a small bowl.
2. Combine parsley, oregano, black pepper, chili powder and lemon pepper in a separate bowl. Mix well.
3. Have all other ingredients on hand.
1. Preheat oven to 350 degrees F.
2. Heat oil in an 8 inch skillet over medium low heat. Add onion, bell pepper and garlic. Cook until onions are tender, about 5 minutes, stirring often.
3. Add chicken and tomato sauce. Stir to combine. Add 1 ounce of the cheddar cheese. Stir until the cheese melts.
4. Place tortillas on a shallow baking dish that has been lined with parchment paper. Place even amounts of the chicken mixture over one half of each tortilla. Divide spice mixture in half. Using your fingers, press spices evenly into each chicken mixture. **
5. Fold the other half of the tortillas over the chicken mixture. Spread enchilada sauce and remaining ounce of cheese evenly over tops of tortillas.
6. Bake 10 to 15 minutes, until cheese is melted. Serve.
**I discovered this technique by accident when I failed to add the spices when the chicken mixture was in the pan. Since more cooking in the oven was required, I just pressed the spices into the chicken mixture with my fingers, and was thrilled with the special taste that resulted.