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.

📝 Ingredients

• green bell pepper 1.00 med diced
• jalapeño pepper 1.00 med minced
• green onion (scallion) 1.00 stalks sliced
• garlic 3.00 clove minced
• cooked chicken 2.00 cup shredded
• olive oil 3.00 tbsp
• all-purpose flour 3.00 tbsp
• low sodium chicken broth 2.00 cup
• Kosher Salt 0.25 tsp
• ground coriander 0.50 tsp
• Plain Nonfat Greek yogurt 0.50 cup
• 0.25 cup reduced fat
• corn tortillas 8.00 small 6 inch

👨‍🍳 Instructions

1. 1Preheat oven to 350°F
2. 2Spray a large skillet with cooking spray and heat over medium heat. Add green peppers
3. 3jalapeño
4. 4green onion
5. 5and garlic. Cook over medium heat for 4–5 minutes
6. 6until the peppers start to soften.
7. 7Remove from heat and place in a bowl with the shredded chicken and mix. Set aside.
8. 8Return skillet to the heat and add the olive oil. Whisk in the flour for about 1 minute until smooth.
9. 9Slowly pour the chicken broth in
10. 10whisking until the sauce is thickened and smooth
11. 11about 3–4 minutes. Add the salt
12. 12coriander
13. 13and yogurt and whisk until smooth. Remove from heat.
14. 14Pour a small amount of sauce in a 10 x 8 (or medium size) baking dish. Spread to coat the bottom of the pan.
15. 15Place tortillas on a flat surface and divide the chicken and pepper mix between them
16. 16placing 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.
17. 17Bake for 15–20 minutes
18. 18until the sauce is bubbling and the cheese has melted.