Easy Enchiladas

Easy Enchiladas could be just the gluten free recipe you've been looking for. This recipe serves 2. For $2.59 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 42g of protein, 28g of fat, and a total of 834 calories. 14 people were impressed by this recipe. From preparation to the plate, this recipe takes around 55 minutes. A mixture of canned black beans, canned tomatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this main course. It is a rather cheap recipe for fans of Mexican food. It is brought to you by Back to the Cutting Board. Overall, this recipe earns a great spoonacular score of 91%. Similar recipes are Easy Enchiladas, Easy Enchiladas, and Easy Chicken Enchiladas.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees, spray a 9×13 casserole dish with nonstick spray. In a large skillet, heat the oil. Saute chicken, bell pepper and onions until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in tomatoes, beans and pepper. Reduce heat and simmer 5 minutes. Place a tortilla in the dish and spoon in the chicken mixture down the middle. Roll into cylinder, place seam-side down in the dish. Repeat with all tortillas. Depending on how full you like your enchiladas, you may have more chicken mixture left. I always do. No need to waste it! Just spoon it over the top of the enchiladas. Finally, sprinkle with cheese. Note: This is obviously where most of the fat comes from. This recipe is from the Weight Watchers cookbook, so they only recommend 1/2 cup of cheese (and the low-fat kind to boot), so if you are counting calories that’s an option. If you like cheese as much as I do, then you’ll probably just want to sprinkle enough cheese on top to cover the whole dish. More calories, obviously, but I think it’s worth it. Cover with foil. Bake for 15 minutes. Remove the foil and bake until heated through, the edges are crispy and the cheese is melted. I find the less cheese you have, the less time it needs to cook; about 20-25 minutes if using the minimum amount of cheese, 25-35 minutes for more. Let stand 5-10 minutes before eating. Serve with some refried beans. Yum!

 

Step by step:

1. Preheat the oven to 350 degrees, spray a 9×13 casserole dish with nonstick spray. In a large skillet, heat the oil.

2. Saute chicken, bell pepper and onions until browned, 6-8 minutes.

3. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in tomatoes, beans and pepper. Reduce heat and simmer 5 minutes.

4. Place a tortilla in the dish and spoon in the chicken mixture down the middle.

5. Roll into cylinder, place seam-side down in the dish. Repeat with all tortillas. Depending on how full you like your enchiladas, you may have more chicken mixture left. I always do. No need to waste it! Just spoon it over the top of the enchiladas. Finally, sprinkle with cheese. Note: This is obviously where most of the fat comes from. This recipe is from the Weight Watchers cookbook, so they only recommend 1/2 cup of cheese (and the low-fat kind to boot), so if you are counting calories that’s an option. If you like cheese as much as I do, then you’ll probably just want to sprinkle enough cheese on top to cover the whole dish. More calories, obviously, but I think it’s worth it. Cover with foil.

6. Bake for 15 minutes.

7. Remove the foil and bake until heated through, the edges are crispy and the cheese is melted. I find the less cheese you have, the less time it needs to cook; about 20-25 minutes if using the minimum amount of cheese, 25-35 minutes for more.

8. Let stand 5-10 minutes before eating.

9. Serve with some refried beans. Yum!

Nutrition Information:

covered percent of daily need

 

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