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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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