Mexican

Baked Chicken Enchiladas is for Dinner.

Baked Chicken Enchiladas takes 20 minutes to prepare.

Baked Chicken Enchiladas takes 30 minutes to cook.

Baked Chicken Enchiladas makes 8 servings.

The ingredients for Baked Chicken Enchiladas are:

1 TBS olive oil
2 lbs boneless, skinless chicken breast, diced
2 TBS chili powder
1 tsp ground cumin
1 tsp cayenne pepper (optional)
1 can Bush's Chili Beans, hot or mild
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 C. chopped onion, preferably sweet
4 C finely shredded mexican-blend cheese, without spices
1 10-oz can enchilada sauce, green or red, hot or mild
8 8-inch flour or corn tortillas

Here is how you make Baked Chicken Enchiladas:

--In a large 12" skillet, heat olive oil until shimmering. Add chicken; cook 3 min over medium heat. Add peppers and onion; cook 3 minutes more. Add chili powder, cumin, cayenne and chili beans; cook until chicken is no longer pink. --Heat oven to 375. Spray a 9x13-inch pan with cooking spray. Fill torillas with about 3/4-cup of chicken mixture and 1/4-cup shredded cheese. Place in pan; if necessary, hold the tortillas closed with toothpicks.--Bake enchiladas 20 minutes. Remove from oven; pour enchilada sauce over the enchiladas, covering as much of the tortillas as possible. Add remaining cheese; return to oven. Bake 5-10 minutes longer or until cheese is bubbling.I found that low-fat cheese didn't work well in this recipe. If you want to cut down on the calories or fat from the cheese, reduce the cheese to 2 cups; add 2 tablespoons cheese to each enchilada and sprinkle 1 cup cheese over the top with the sauce.Number of Servings: 8Recipe submitted by SparkPeople user STEPHILAJ.

The nutritional information for Baked Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 400.1

• Total Fat: 8.2 g
• Cholesterol: 98.6 mg
• Sodium: 929.9 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 3.0 g
• Protein: 45.9 g

Baked Chicken Enchiladas is Mexican cuisine.