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  • Easy Chicken Enchiladas

    1 vote
    Easy Chicken Enchiladas
    Cook: 30 min Servings: 8
    by Nutrisystem The Leaf
    27 recipes
    >
    Looking for an easy way to use up your pantry staples while you’re stuck at home? Introducing our Easy Chicken Enchiladas! Using some shredded chicken and cheese, a few dried herbs and some canned goods, you can create a delicious family style meal for a cozy night in. This healthy spin on a Mexican classic is sure to become a top pick on your healthy household menu. With continued efforts to prevent the spread of the Coronavirus (COVID-19), households across the globe have been practicing social distancing and self isolation. Many people have stocked up on a few extra shelf-stable items on their last shopping trip to avoid extra trips to the grocery store. Our nutrition experts and recipe developers here at The Leaf Weight Loss Blog know that you need convenient, nutritious recipes and wellness advice throughout your entire weight loss journey—especially now during this stressful time. This hearty and healthy enchilada recipe is made simple with pantry ready ingredients that you might have on hand during this time. If you have a can of enchilada sauce, some dried spices, a can of fired roasted diced tomatoes and some shredded chicken and cheese, you can whip up this simple and easy dinner in a snap. It’s a fun meal that the kids can help to prepare while being packed with protein and fiber to keep the family satisfied.

    Ingredients

    • 8 oz. shredded chicken
    • 1 cup fire roasted diced tomatoes
    • ½ tsp. cumin
    • ½ tsp. chili powder
    • ¼ tsp. garlic powder
    • 8 whole wheat tortillas
    • 1 cup shredded Mexican cheese, reduced fat
    • ½ cup enchilada sauce
    • Chopped cilantro, to taste (fresh or dried)

    Directions

    1. Preheat oven to 375°F.
    2. Mix together shredded chicken, fire roasted tomatoes, cumin, chili powder and garlic powder.
    3. Pour ¼ cup of enchilada sauce in the bottom of a baking dish.
    4. Lay out the tortillas on a flat surface. Evenly fill each tortilla with the chicken mixture.
    5. Roll up the tortillas and place them into the baking dish, seam side down. Top with the remaining enchilada sauce and cheese.
    6. Bake for 15 minutes or until the cheese has melted.
    7. Garnish with chopped cilantro before serving.

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