- Preheat oven to 350°F.
- In a large saute pan, heat oil.
- Add peppers, onion, mushrooms, and garlic and saute until slightly cooked.
- Add taco seasoning, sauté for another 2 minutes or so, then cool off completely.
- Once the above is cooled, add shredded chicken.
- Toss the veggie/chicken mixture with 1/2 of the shredded cheese.
- Wrap mixture in tortillas.
- In a 9x13-inch baking pan, place tortillas folded side down in rows.
- Mix enchilada sauce, chiles, and sour cream.
- Pour sauce over enchiladas and sprinkle with remaining cheese.
- Bake for 20 minutes.
Makes 5 servings.
Approximate Nutrient Analysis per serving:
660 calories, 29 g fat, 11 g saturated fat, 80 mg cholesterol, 2500 mg sodium, 63 g carbohydrate, 6 g fiber, 10 g sugar, 38 g protein
