Tortilla Chip Chicken Enchiladas
Rate This Recipe:
This is a KLOVE Food Swap from listener Jessie Bonebrake who had a favorite enchilada recipe that included 5 cups of cheese and an entire bag of Doritos! Here's my healthy version.
Equipment
- large skillet
- Large Mixing Bowl
- 9x13 inch baking dish
Ingredients
- 4 oz boneless, skinless chicken breast cubed
- 14 oz (1 can) organic fire roasted tomatoes
- 14 oz (1 can) mild enchilada sauce
- ½ bag baked Doritos
- 2 cups cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2.8 oz (1 can) organic sliced black olives
- 1 large onion diced
- 1 large bell pepper diced
- 1 clove garlic minced
- ½ cup cilantro
- 1 jalapeño pepper minced
- ½ cup sour cream or plain Greek yogurt
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375℉
- Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes.
- When done remove from heat and pour into a large mixing bowl.
- Add cheddar cheese, olives and tortilla chips, mix well.
- In a 9x13 inch baking dish coated with cooking spray.
- Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom.
- Next, pour meat, cheese and tortilla chip mixture into the baking dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle Monterey jack cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted.
- Garnish with sour cream and fresh cilantro.
Tried this recipe?Let us know how it was!