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Tortilla Chip Chicken Enchiladas

Tortilla Chip Chicken Enchiladas

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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.
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Course Main Course

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.
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