No-Guilt Chicken Enchiladas

  • Servings : 4


2 tbsps. Olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ cup mushrooms, sliced
1-½ cups canned diced tomatoes
1/8 tsp. pepper
2 tsps. Green bell peppers, chopped
1 cup Magnolia Chicken Station Breast Fillet, boiled and chopped
4 pcs. flour tortillas
½ cup Magnolia Cheddar Cheese, grated, divided (optional)
8 pcs. pitted black olives, sliced
½ cup plain low-fat yoghurt



Step 1

Preheat oven to 375ºF.

Step 2

Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute.

Step 3

Add tomatoes, pepper and bell peppers.

Step 4

Reduce heat to medium and cook 5 to 8 minutes until sauce is thickened.

Step 5

Transfer half of sauce to bowl and mix in chicken. Set aside.

Step 6

Heat tortillas about 1 minute in skillet to make ti flexible.

Step 7

Divide chicken evenly among the tortillas.

Step 8

Divide half of the grated cheese evenly on top of chicken. Roll up.

Step 9

Place seam side down in 8" x 8" x 2"-baking dish. Top with remaining sauce and cheese.

Step 10

Bake for 15 to 20 minutes. Top with olives. Serve with oghurt.

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