Mexican Enchiladas
yield: 8
total time: 70 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 teaspoon kosher salt
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 garlic clove minced
- 2 chicken breasts or 2 cups chicken, cooked and shredded
- 1 cup frozen corn defrosted
- 1 1/2 cups Mexican cheese blend
- 28 ounces enchilada sauce
- 8 flour tortillas
Nutrition
- Calories : 370 calories
- Carbohydrate : 36 grams
- Cholesterol : 60 milligrams
- Fat : 15 grams
- Fiber : 4 grams
- Protein : 23 grams
- SaturatedFat : 6 grams
- Sodium : 1800 milligrams
- Sugar : 10 grams
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