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No-Guilt Chicken Enchiladas

No-Guilt Chicken Enchiladas

Always waiting for a vacant seat in your go-to Mexican resto? No need to go out if you know how to prep your faveMex dish. Our suggestion: chicken enchiladas! Make a bunch of this and invite your friends over for some awesome Tex-Mex food and movie marathon. Let’s start!

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Ingredients

  • 2 tbsp olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1 1/2 cups canned diced tomatoes
  • 1/8 tsp pepper
  • 2 tsp green bell peppers, chopped
  • 1 cup Magnolia Chicken Breast Fillet, boiled and chopped
  • 4 pcs flour tortillas
  • 1/2 cup Magnolia Cheddar Cheese, grated and divided (optional)
  • 8 pcs black olives, pitted and sliced
  • 1/2 cup plain, low-fat yogurt

Instructions

  1. Sauté the onions, garlic, mushroom, canned tomatoes in olive oil.

  2. Sprinkle a bit of salt, ground black pepper, and chopped green bell peppers. Let it simmer for a few minutes.

  3. After, transfer half of the sauce in a bowl then. Add the pre-cooked chopped chicken fillet and mix it with the sauce.

  4. Then, divide the sauce evenly among the four tortilla sheets, roll them, and place them on a baking bowl (fold of the tortilla should be facing downwards).

  5. Sprinkle half of the bowl of grated cheese and remaining sauce on top of the rolls. Top it off with the rest of the cheese.

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