“This was from Men's Health Magazine. I've never really made enchiladas before, but these were FANTASTIC! And good for you too!”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
6 Enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Cube chicken into bite size pieces.
  2. Chop the green pepper.
  3. Take 1/4 of the chopped green pepper and put in large frying pan with olive oil.
  4. sautee peppers for 3 minutes, then add romano beans.
  5. Cook for 10 minutes.
  6. Mash romano beans and recook for another 5 minutes.
  7. Combine chicken, peppers, cumin and chili powder and cook for 4 minutes.
  8. Remove from heat and add the beans and wheat germ.
  9. add 3/4 cup of chicken filling to each tortilla, roll up and place seam side down in a non stick baking dish (i lined mine with parchment paper).
  10. Top with salsa, reserving some for topping later.
  11. Cover and make at 350F for 40 minutes.
  12. Optional, Sprinklewith Cheese.
  13. Garnish with salsa and sour cream.
  14. Makes 6 enchiladas, but the servings are 4, because you can't eat just one!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: