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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless skinless chicken breasts, cooked and shredded
1 can mild red enchilada sauce
1 package Santa Fe Uncle Ben’s ready rice
8 ounce bag shredded cheddar cheese
4 ounces cream cheese, softened
1 red or orange bell pepper, chopped
1 small onion, chopped
6 large flour tortillas
Directions:
Directions:
Preheat oven to 350 degrees.
Saute onion and bell pepper for 5 minutes or until slightly softened
Combine onion and bell pepper mixture with shredded chicken, ½ can enchilada sauce, rice, ½ bag cheddar cheese, and cream cheese (This is the filling).
Divide filling among all 6 tortillas evenly and roll. Place seam side down in ungreased 13 x 9 pan.
Pour remaining ½ can enchilada sauce over tortillas and top with remaining ½ bag cheddar cheese.
Bake for 20-30 minutes or until bubbly and cheese is lightly browned.
Let rest for 5 minutes before serving.

Vegetarian version: Omit chicken and replace with an additional bell pepper and 2-3 zucchini or yellow summer squash, chopped and sautéed with the other veggies.

 

 

 

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