Chicken Enchilada’s (with hidden vegetable puree)



2 boneless, skinless chicken breasts

1/2 tsp. garlic powder

1/4 tsp. pepper

1/4 of a red pepper

1 tomato, diced

2 green onions, diced

4 mushrooms, chopped

1/2 cup pureed carrots or sweet potato (I used 1/4 cup of each)

1/4 cup fat-free sour cream

1/4 cup salsa plus 3 tbsp. more

1/2 cup cheddar cheese

3 whole wheat tortillas


1. Preheat oven to 350 degrees Fahrenheit.  Warm some oil in a skillet and cook the cubed chicken.  When the chicken is half way cooked, add the red peppers to cook them for a bit.

2.  When the chicken is fully cooked, add the mushrooms, green onions and tomatoes.  Cook for another 5 minutes.

3. Add the pureed sweet potato/carrot, sour cream and salsa and warm it all in the skillet.

4. Fill each tortilla with the chicken mixture and roll up.  Place seam side down in a baking dish and bake for 20 minutes in the oven.

5. Take out of the oven, place a tbsp. of salsa on top of each tortilla and sprinkle cheese on top.  Bake for another 10 minutes.

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