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Green Bell Pepper Enchiladas

Green Bell Pepper Enchiladas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary
Spice up your mealtime with a delicious twist on a Mexican favorite – Green Bell Pepper Enchiladas! Whether you're a fan of Tex-Mex cuisine or looking to add some excitement to your dinner table, these enchiladas are a diabetes-friendly delight.
  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 enchilada
Budget Friendly Dinner Main Dish Quick & Easy Kid Friendly Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 enchilada
  • Amount per serving Calories 300

  • Total Fat 16g
    • Saturated Fat 4.9g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 500mg
  • Total Carbohydrate 21g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 20g
  • Potassium 320mg
  • Phosphorus 245mg

Choices/Exchanges: 1 1/2 Starch, 2 Lean protein, 2 Fat

Budget Friendly Dinner Main Dish Quick & Easy Kid Friendly Mexican/Southwestern
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • green bell pepper (diced)
    1 small
  • jalapeño pepper (minced)
    1
  • green onion (scallion) (sliced)
    1 bunch
  • garlic (minced)
    3 clove
  • salt
    1/4 tsp
  • cooked chicken (shredded)
    2 cup
  • olive oil (for the sauce)
    3 tbsp
  • all-purpose flour (for the sauce)
    3 tbsp
  • low sodium chicken broth (for the sauce)
    2 cup
  • salt (for the sauce)
    1/4 tsp
  • ground coriander (for the sauce)
    1/2 tsp
  • light sour cream (for the sauce)
    1/2 cup
  • Shredded Monterey jack cheese, reduced-fat
    8 oz
  • whole wheat flour tortillas
    8 small

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Directions

Directions

  1. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, green bell pepper, jalapeño, green onions (reserving a small handful for garnish), garlic, and salt. Cook, stirring occasionally, until veggies soften, 4–5 minutes. Transfer cooked vegetables to a bowl. Add chicken to the bowl with the veggies and toss to combine. Set aside.

  2. Preheat the oven to 350 degrees F.

  3. Return the skillet to medium heat. Add 3 tablespoons of olive oil, then add the flour. Whisk, cooking for one minute. Slowly pour in the broth and whisk until thickened, 3–4 minutes. Remove from heat and stir in the salt, coriander, and sour cream.

  4. Pour a small amount of the sauce into the bottom of a baking dish, spread to coat.

  5. Divide chicken mixture evenly between tortillas and roll tightly. Place seam side down into the baking dish. Pour remaining sauce over the tortillas and top with cheese

  6. Place the baking dish in the oven and bake until the cheese is melted and bubbly, 15–20 minutes. Serve with a sprinkle of remaining green onion.

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