Green Bell Pepper Enchiladas
April 2, 2025
How to Make Green Bell Pepper Enchiladas
Spice up your mealtime with a delicious twist on a Mexican favorite—Green Bell Pepper Enchiladas! Whether you’re a fan of Tex-Mex cuisine or looking to add some excitement to your dinner table, these enchiladas are a diabetes-friendly delight.
Cook’s tip: These can be made ahead and frozen for a quick meal later.
15 min prep time
30 min cook time
8servings
2 enchilada
Step-By-Step Instructions:
-
Preheat oven to 350 degrees F.
-
Spray a large skillet with cooking spray and heat over medium heat. Add green peppers, jalapeño, green onion, and garlic. Cook over medium heat for 4–5 minutes, until the peppers start to soften.
-
Remove from heat and place in a bowl with the shredded chicken and mix. Set aside.
-
Return skillet to the heat and add the olive oil. Whisk in the flour for about 1 minute until smooth.
-
Slowly pour the chicken broth in, whisking until the sauce is thickened and smooth, about 3–4 minutes. Add the salt, coriander, and yogurt and whisk until smooth. Remove from heat.
-
Pour a small amount of sauce in a 10 x 8 (or medium size) baking dish. Spread to coat the bottom of the pan.
-
Place tortillas on a flat surface and divide the chicken and pepper mix between them, placing the mix in the center of each. Roll tightly and place seam side down in the baking dish. Pour remaining sauce over the stuffed tortillas and sprinkle with the shredded cheese.
-
Bake for 15–20 minutes, until the sauce is bubbling and the cheese has melted.
Nutrition facts
8 Servings
-
Serving Size
2 enchilada
-
Amount per serving
Calories
210
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
190mg
8% -
Total Carbohydrate
16g
6%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
17g
-
Potassium
218mg
5%