chile chicken enchiladas
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I found this recipe in one of those grocery-store-checkout-cookbooks. Old El Paso something-or-other. But, sometimes the simple, affordable recipes are awesome, and this definitely is.
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yield
8 serving(s)
method
Bake
Ingredients For chile chicken enchiladas
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2 cdiced, cooked chicken
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1 1/2 cshredded monterey jack cheese
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1/2 csliced roasted red bell peppers (from a jar)
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4 1/2 ozchopped green chilies
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1 csour cream
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10 ozenchilada sauce
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8burrito tortillas
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1 1/2 ccheddar
How To Make chile chicken enchiladas
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1I re-tried this recipe recently. I had a cold, so when it was disappointing, I decided that was the reason why. That, and I think the roasty chicken that I used didn't have enough flavor. I suggest flattening the chicken to 1/4" thick (butterfly or pound), sprinkle with a Mexican spice mix, such as Wildtree Adobo seasoning, then flash fry the chicken.
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2Heat oven to 350*F. Spray 9" x 13" glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles, and sour cream.
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3Using a kitchen brush, 'paint' the tortillas with some enchilada sauce. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
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4Bake 45 - 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado, and additional sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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