How to Prepare Tasty Fajita green chile enchiladas

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Before you jump to Fajita green chile enchiladas recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to fajita green chile enchiladas recipe. To make fajita green chile enchiladas you need 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Fajita green chile enchiladas:

  1. Take 1 package of 100 calorie tortillas (Chichi's).
  2. Get 1 of large package of chicken tenderloins.
  3. Take of Fajita marinade of your choice.
  4. You need 4 ounces of onion, green, red pepper each.
  5. Use 1 (15 oz) of can of green chile enchiladas sauce.
  6. You need 1 (4 oz) of can of chopped green chile.
  7. Get 8 tbsp of cream cheese.
  8. Take 2 cups of shredded low fat cheddar jack cheese.

Instructions to make Fajita green chile enchiladas:

  1. Start by letting your chicken breast soak up fajita marinade this is Wegman's brand. I let it marinade for about 6 hours while I was at the pool.
  2. You can cook it however you prefer. I like the airfryer because it locks the flavor, cooks fast and everything stays moist. My chicken took about 20 minutes with some turning..
  3. While your chicken is cooking chop up your fajita veggies. I grabbed a packet already made up. Toss them in a nonstick pan. It's just to get them soft not fully cooked..
  4. When the chicken is done remove and chop up into small pieces since we're not shredding the meat.
  5. Toss chicken in a bowl with green chiles, fajita veggies, and cream cheese..
  6. Here it is all combined well.
  7. I weighed all of my filling and had a little over 40 ounces so that's about 5 ounces per enchilada of filling..
  8. After you have filled your tortillas line them up in a baking dish that has been sprayed.
  9. Pour your can of green chile sauce and spread out evenly.
  10. Top with shredded low fat Colby jack.
  11. Bake at 375 for 35 minutes.
  12. Take out let it rest then serve. I topped mine with plain Greek yogurt and fresh salsa.
  13. MFP information 370 calories with 30 g of protein for 1 enchilada no toppings.

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