Chile Chicken Enchiladas

Chile Chicken Enchiladas

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Nicole Bredeweg

By
@nikkitten

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Method:
Bake

Ingredients

  • 2 c
    diced, cooked chicken
  • 1 1/2 c
    shredded monterey jack cheese
  • 1/2 c
    sliced roasted red bell peppers (from a jar)
  • 4 1/2 oz
    chopped green chilies
  • 1 c
    sour cream
  • 10 oz
    enchilada sauce
  • 8
    burrito tortillas
  • 1 1/2 c
    cheddar

How to Make Chile Chicken Enchiladas

Step-by-Step

  1. I 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.
  2. Heat 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.
  3. Using 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.
  4. Bake 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.

Printable Recipe Card

About Chile Chicken Enchiladas

Main Ingredient: Chicken
Regional Style: Mexican




Show 2 Comments & Reviews

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