Cheesy Chicken Enchiladas

Definitely not the healthiest meal ever, but these enchiladas were delicious and I added vegetables to the mix to lighten this dish up a tad.

INGREDIENTS:

Filling-

1 large chicken breast cubed

2 bell peppers diced

1/2 onion diced

1 zucchini diced

2 tablespoons taco seasoning

6 spinach or carb balance tortillas

Queso-

8 oz block Velveeta Mexican cheese

10 ounces green enchilada sauce

can of diced tomatoes with chilies

8 ounces light sour cream

DIRECTIONS:

1. Cook chicken, peppers, onions, and zucchini on medium heat stirring often.
2. Add taco seasoning and continue to stir.
3. Meanwhile add enchilada sauce, diced tomatoes, and cubed Velveeta cheese to a medium sauce pan and heat on medium.
4. Stir queso often to melt the cheese.
5. Add sour cream once cheese has melted and stir to combine.
6. Drain liquid from the chicken and vegetables mixture.
7. Spray 9×13 pan with olive oil spray.
8. Divide filling among the 6 tortillas and place seam side down in 9×13 pan.
9. Pour queso over the enchiladas.
10. Save excess sauce to dip tortilla chips in or to add at the end.
11. Cover with aluminum foil and bake for 30 minutes if cooking immediately.
12. Note: If prepping in advance and refrigerating bake for an hour.
13. Remove foil and allow to cool for 5 minutes before serving.
14. Enjoy!!