No time for stuffing and rolling enchiladas? Make these open-faced enchiladas and save precious minutes! They’re great reheated for a healthy work lunch.
1 chicken breast (about 1 lb)
¼ onion, diced
2 cups fire roasted tomatoes
3 tbsp salsa
1 tsp garlic powder
¼ tsp chili powder
¼ tsp cumin
¼ tsp crushed red pepper
¼ tsp salt
¼ tsp pepper
12 corn tortillas
1 cup red enchilada sauce
½ cup shredded cheddar cheese
- Cook chicken with onion in oil over medium heat
- Blend the fire roasted tomatoes in a food processor with salsa, and spices to make a tomato sauce
- Layer tomato sauce on the bottom of a casserole dish
- Layer 6 corn tortillas across the bottom of the pan
- Repeat layers
- Top with red enchilada sauce and cheese
- Bake on 350 F until cheese melts and the enchiladas are thoroughly heated
- Divide into 8 servings.
Serves 8
Exchanges per serving: 1 ½ protein, 1 fat, 1 starch, 1 vegetable