[.feature]6[.feature] southwest egglife® wraps
[.feature]1-2[.feature] tbsp olive oil
[.feature]1[.feature] cup onion, diced
[.feature]2[.feature] lb shredded or bite-sized chicken
[.feature]1[.feature] tsp cumin
[.feature]½[.feature] tsp chili powder
[.feature]4[.feature] oz can of mild green chilis, drained
non-stick cooking spray
[.feature]1[.feature] jar no sugar enchilada sauce or homemade enchilada sauce
[.feature]2[.feature] cups colby jack cheese, shredded
garnish: tomato, cilantro, chives
Preheat the oven to 350 Fahrenheit.
In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the onion starts to soften. Add the bite-sized chicken pieces, cumin, and chili powder and cook until the pieces are white on the outside. The chicken won’t be cooked all the way through at this point but will finish cooking in the oven. Stir in the drained green chilis.
Spray a 9×13″ pan with non-stick cooking spray.
Add a large spoonful of enchilada sauce to each wrap and spread the sauce on one side of the wrap.
Add chicken and sauce down the center of the wrap, which will be about ¼- ½ cup of chicken. Sprinkle with a generous sprinkle of cheese.
Roll the wraps up and place in the baking dish either seam side up or seam side down. Pour the remaining enchilada sauce over the top of the chicken enchiladas.
Sprinkle the rest of the cheese over the top of the enchiladas.
Bake for 15-20 minutes at 350F until cooked through and the cheese is melted.
Garnish with cilantro and chopped tomato if desired, and serve with sour cream, chives, and chopped tomatoes if desired.