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30 Minute Light Chicken Enchiladas

Danielle Green
  • 30 minutes
  • Serves 4

INGREDIENTS

8

corn tortillas

1

small yellow onion, finely diced

1

banana pepper, finely diced (you could also use a jalapeno or bell pepper)

1

large tomato, chopped

2 tsp

cumin

1 tsp

garlic powder

1 tsp

chili powder

1 tsp

paprika

6 oz

Archer Farms Crumbled Mexican Chicken (you can substitute seasoned sauteed ground chicken or turkey)

10 oz

can enchilada sauce

2 oz

Manchego cheese, shredded (you can substitute a different sharp cheese)

1/4 cup

Cilantro, chopped