Everyday Chicken Enchiladas
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, your choice.
Ingredients
1 1⁄2 cups water
3 tbsp tomato paste
1⁄2 lime
1 tsp coconut or olive oil
1 lb (450 g) ground chicken
1⁄2 bell pepper
1 cup grated cheese, your choice, divided
4 medium tortillas
Toppings (optional): Poco Picante Salsa, Guacamole, or sliced avocado sprinkled with Guacamole Dip Mix
Preparation
- In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave, uncovered, on high, 2 min or until thickened.
- Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
- In Wok, stir-fry chicken over medium-high heat until cooked through. Dice pepper; add to wok and cook, 1 min, or until tender-crisp. Add 1⁄2 cup sauce; stir to combine.
- Divide chicken mixture and 1⁄2 cup cheese between tortillas. Roll up and arrange seam side down in a single layer in Multipurpose Steamer. Top with remaining sauce and 1⁄2 cup cheese. Cover; microwave on high, 6–8 min, or until cheese has melted. Or, bake in preheated 350° F oven, uncovered, 15–20 min or until heated through and cheese has melted.
Nutritional Information
Per serving (1 enchilada): Calories 410, Fat 20 g (Saturated 10 g, Trans 0.1 g), Cholesterol 125 mg, Sodium 580 mg, Carbohydrate 26 g (Fibre 3 g, Sugars 4 g), Protein 30 g.
Tips
Elevate the dish and swap bell pepper with roasted peppers. You can make them yourself or use jarred ones from the grocery store.
Shop This Recipe
Enchilada Seasoning (Pack of 3)
2-in-1 Citrus Press
Wok & Glass Lid
4-Cup Prep Bowl
Multipurpose Steamer