EASY CHICKEN ENCHILADAS (low fat)
2 cups Enchilada Sauce made from Twisted Pepper Enchilada Seasoning Mix
2 Cans (10 oz) Chicken breast meat
or use Fajita Chicken Strips made with Twisted Pepper Fajita Seasoning
8+ Tortillas (whole wheat works well)
1 1/2 cups shredded Cheddar cheese
Make the enchilada sauce using chicken broth instead of water, heat in frying pan large enough to dip the tortillas in. (Chicken Filling: use 1/2 cup sauce and combine with the chicken in a sauce pan, heat on med heat for 5 minutes). Using tongs, dip the tortilla in the sauce, coat both sides, make sure the tortilla is warm so you can fold without breaking, place in baking dish (spray with cooking spay), fill with meat, cheese (cheese is optional) and roll up. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake at 350° for 20 to 30 minutes or until thoroughly heated. If desired, remove foil last 5 minutes of baking time.
Option: Heat pan with oil, heat up each tortilla until flexible.