No-Guilt Chicken Enchiladas2017-11-20
- 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
Preheat oven to 375ºF.
Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute.
Add tomatoes, pepper and bell peppers.
Reduce heat to medium and cook 5 to 8 minutes until sauce is thickened.
Transfer half of sauce to bowl and mix in chicken. Set aside.
Heat tortillas about 1 minute in skillet to make ti flexible.
Divide chicken evenly among the tortillas.
Divide half of the grated cheese evenly on top of chicken. Roll up.
Place seam side down in 8" x 8" x 2"-baking dish. Top with remaining sauce and cheese.
Bake for 15 to 20 minutes. Top with olives. Serve with oghurt.