Looking for a super simple weeknight meal that everyone will love? Try my new leaner Chicken Enchiladas for dinner tonight! Not only will you have it on the table in 15 minutes prep, but your whole family will be begging for more!
Lean Chicken Enchiladas
2 large chicken breasts roasted and cubed
1 28 ounce can of green chili enchiladas sauce
12-16 corn tortillas
1 ¼ cup shredded cheddar or jack cheese
1 medium onion finely diced
1 teaspoon cumin
½ teaspoon chili powder
Pinch cayenne pepper
Preheat oven to 350 degrees. In a small bowl mix chicken with spices and about ¼ cup of the enchiladas sauce and mix well. Dip each tortilla into the enchiladas sauce before stuffing with chicken, a small amount of onions and cheese, reserve ¼ cup of cheese for topping. Roll each tortilla and place into 9×13 baking dish. When all enchiladas are rolled, pour remaining sauce all over being sure to cover all areas of the tortillas. Sprinkle on remaining cheese. Cover with foil and bake for 25 minutes until the center is bubbling.