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Green Bell Pepper Enchiladas
15 min prep time
30 min cook time
8servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Green Bell Pepper Enchiladas
Spice up your mealtime with a delicious twist on a Mexican favorite—Green Bell Pepper Enchiladas! Whether you're a fan of Tex-Mex cuisine or looking to add some excitement to your dinner table, these enchiladas are a diabetes-friendly delight.
Cook’s tip: These can be made ahead and frozen for a quick meal later.
15 min prep time
30 min cook time
8servings
2 enchilada
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Step-By-Step Instructions:
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Preheat oven to 350 degrees F.
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Spray a large skillet with cooking spray and heat over medium heat. Add green peppers, jalapeño, green onion, and garlic. Cook over medium heat for 4–5 minutes, until the peppers start to soften.
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Remove from heat and place in a bowl with the shredded chicken and mix. Set aside.
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Return skillet to the heat and add the olive oil. Whisk in the flour for about 1 minute until smooth.
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Slowly pour the chicken broth in, whisking until the sauce is thickened and smooth, about 3–4 minutes. Add the salt, coriander, and yogurt and whisk until smooth. Remove from heat.
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Pour a small amount of sauce in a 10 x 8 (or medium size) baking dish. Spread to coat the bottom of the pan.
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Place tortillas on a flat surface and divide the chicken and pepper mix between them, placing the mix in the center of each. Roll tightly and place seam side down in the baking dish. Pour remaining sauce over the stuffed tortillas and sprinkle with the shredded cheese.
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Bake for 15–20 minutes, until the sauce is bubbling and the cheese has melted.
Nutrition facts
8 Servings
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Serving Size
2 enchilada
- Amount per serving Calories 210
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 35mg 12%
- Sodium 190mg 8%
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Total Carbohydrate
16g
6%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 17g
- Potassium 218mg 5%
Ingredients
green bell pepper (diced)
1 whole
jalapeño pepper (minced)
1 whole
green onion (scallion) (sliced)
1 whole
garlic (minced)
3 clove
cooked chicken (shredded)
2 cup
olive oil
3 tbsp
all-purpose flour
3 tbsp
low sodium chicken broth
2 cup
Kosher Salt
1/4 tsp
ground coriander
1/2 tsp
Plain Nonfat Greek yogurt
1/2 cup
shredded Mexican cheese blend (reduced fat)
1/4 cup
corn tortillas
8 small
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