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

  1. Cook chicken with onion in oil over medium heat
  2. Blend the fire roasted tomatoes in a food processor with salsa, and spices to make a tomato sauce
  3. Layer tomato sauce on the bottom of a casserole dish
  4. Layer 6 corn tortillas across the bottom of the pan
  5. Repeat layers
  6. Top with red enchilada sauce and cheese
  7. Bake on 350 F until cheese melts and the enchiladas are thoroughly heated
  8. Divide into 8 servings. 

Serves 8

Exchanges per serving: 1 ½ protein, 1 fat, 1 starch, 1 vegetable

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