Easy Chicken Enchiladas
- CKD non-dialysis
- 10 ounces boneless, skinless chicken breasts
- 1 packet reduced-sodium taco sauce mix
- 2/3 cup water
- 1 cup red bell pepper, diced
- 6 corn tortillas, 6” size
- 6 tablespoons sour cream
Preheat oven or toaster oven to 350° F.
Cut chicken into strips and cook in a skillet over medium-high heat.
In a small bowl, mix taco sauce with 2/3 cup water.
Add the red bell pepper and 1/3 cup of the taco sauce to the skillet and continue cooking until chicken is just done.
Spray the bottom of a shallow baking dish with nonstick cooking spray.
To make the enchiladas, place a large spoonful of the chicken and pepper mixture onto the tortilla and roll it up. Place each enchilada side by side in the baking dish to hold rolled shape. Pour the remaining taco sauce over the top.
Bake enchiladas for 5 to 7 minutes, until the edges of the tortillas are just starting to brown.
Top each enchilada with 1 tablespoon of sour cream. Serve and enjoy!