Chicken Enchiladas with Cheese & Veggies
easy way to make chicken enchiladas
Ingredients
- 1 each red sweet pepper
- 2 each poblano pepper
- 2 each sweet onion
- vegetable oil spray
- 2 Cup shredded pre-cooked chicken breasts
- 1 Cup 2% milk lactose-free
- 1 Can green chiles
- 1 Cup Pepper-Jack cheese cubes
- 1/2 Package Mexican-style grated cheese or Swiss cheese slices
- 1 Package Low carb flour tortillas
Instructions
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Cut the veggies into thin slices, put in a skillet, and season with salt, pepper, garlic powder, and Rosemary and Herb Seasoning.
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Pan fry in a large skillet sprayed with a vegetable oil spray.
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Set aside.
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Place the amount of flour tortillas you want to make into a 13”x9” rectangle baking pan.
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Place a spoonful of the veggies into each tortilla and roll up.
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Set aside.
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In a medium to large size pot, heat the Pepper-Jack cheese cubes, milk, chiles and cilantro on medium high and stir occasionally until boiling.
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When the cheese and milk mixture begins to boil, turn burner on low.
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Continue to stir until cheese has melted then turn burner off.
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Using a ladle, pour the cheese/milk mixture over each rolled-up tortilla.
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If using Swiss cheese, place slices over the tortillas before pouring the cheese/milk sauce over the tortillas.
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Sprinkle a handful of the Mexican grated cheese on top of the sauce if using the grated cheese.
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Bake at 350° for 20 minutes.
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If not quite done, bake approximately five more minutes.
Recipe Video
Recipe Notes
You can use 1 or 2 of each pepper and the onion. It depends on how many enchiladas you’re making. Or, if you love lots of veggies, use 2 each.
Flour or corn tortillas can be used in this recipe, so use corn tortillas if you prefer. I make this recipe with keto-friendly, low-carb flour tortillas.
Calories are approximate and vary depending on which tortillas you use and are based on one serving of two enchiladas.
Optional: Top with slices of Swiss cheese.
