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Green Bell Pepper Enchiladas
10 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.
10 min prep time
30 min cook time
8servings
1 enchilada
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Step-By-Step Instructions:
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Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, green bell pepper, jalapeño, green onions (reserving a small handful for garnish), garlic, and salt. Cook, stirring occasionally, until veggies soften, 4–5 minutes.
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Transfer cooked vegetables to a bowl. Add shredded chicken to the bowl with the veggies and toss to combine. Set aside.
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Preheat the oven to 350 degrees F.
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Return the skillet to medium heat. Add 3 tablespoons of olive oil, then add the flour. Whisk, cooking for one minute. Slowly pour in the broth and whisk until thickened, 3–4 minutes. Remove from heat and stir in the salt, coriander, and sour cream.
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Pour a small amount of the sauce into the bottom of a baking dish, spread to coat.
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Divide chicken mixture evenly between tortillas and roll tightly. Place seam side down into the baking dish. Pour remaining sauce over the tortillas and top with cheese
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Place the baking dish in the oven and bake until the cheese is melted and bubbly, 15–20 minutes. Serve with a sprinkle of remaining green onion.
Nutrition facts
8 Servings
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Serving Size
1 enchilada
- Amount per serving Calories 300
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Total Fat
16g
- Saturated Fat 4.9g
- Trans Fats 0g
- Cholesterol 45mg
- Sodium 500mg
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Total Carbohydrate
21g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 20g
- Potassium 320mg
- Phosphorous 245mg
Ingredients
olive oil
1 tbsp
green bell pepper (diced)
1 whole
jalapeño pepper (minced)
1 whole
green onion (scallion) (sliced)
1 stalks
garlic (minced)
3 clove
cooked chicken (shredded)
2 cup
salt
1/4 tsp
olive oil (for the sauce)
3 tbsp
all-purpose flour (for the sauce)
3 tbsp
low sodium chicken broth (for the sauce)
2 cup
salt (for the sauce)
1/4 tsp
ground coriander (for the sauce)
1/2 tsp
light sour cream (for the sauce)
1/2 cup
reduced-fat Monterey jack cheese (shredded)
8 oz
whole wheat flour tortillas
8 small
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