Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon avocado or organic canola oil
  • 1 yellow onion, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 jalapeño pepper, seeded and diced
  • 2 pounds ground chicken
  • 4 cloves garlic, peeled and minced
  • 2 Tablespoons taco seasoning, *see note for homemade
  • 6 (8-inch) whole-wheat flour tortillas, cut to fit the pan as needed *see note for gluten-free version
  • 2 cups Enchilada Sauce, homemade (see note) or store-bought
  • 3/4 cup shredded Mexican-style cheese

Instruction

  • Preheat the oven to 375 degrees. Coat a 9 x 11 inch baking dish with cooking spray.
  • Heat the oil in a skillet over medium heat. Add the onion, red bell pepper and jalapeño and sauté for 4 to 5 minutes until soft. Add the ground chicken and sauté for another 5 to 7 minutes, stirring frequently to break up the meat, until the chicken is cooked. Stir in the garlic and taco seasoning. Remove from the heat.
  • Place two tortillas in the bottom of the baking dish overlapping as needed. Layer with 1/3 of the meat, 1/3 of the sauce and 1/3 of the cheese. Create another two layers, ending with the shredded cheese.
  • Bake for 20 minutes, until the cheese in melted and bubbly. Serve hot.