Skinny Chicken Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup salsa
• 1 (10-ounce) can enchilada sauce
• 1 (4-ounce) can diced green chilies
• 8 (6-inch) flour tortillas
• 1 cup reduced-fat Mexican-style cheese blend, divided

Directions

1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapenos; cook, stirring occasionally, until vegetables are softened, about 4 minutes.
3. Add cumin, chili powder, oregano, salt, and pepper; cook, stirring, for 1 minute.
4. Add chicken, salsa, enchilada sauce, and chiles; cook, stirring occasionally, until heated through, about 5 minutes.
5. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up tortillas and place in a 9x13-inch baking dish. Top with remaining sauce and cheese.
6. Bake for 20 minutes, or until cheese is melted and bubbly.
7. Serve hot.

Interesting Facts

• Enchiladas are a type of Mexican dish made with corn or flour tortillas that are filled with a variety of ingredients and then baked.
• The word “enchilada” comes from the Spanish “enchilar”, which means “to season with chili”.
• Enchiladas can be made with a variety of fillings such as beef, chicken, vegetables, cheese, and beans.