Ingredients: |
Ingredients: 1 can (28 ounces) enchilada sauce
1 Tablespoon canola oil
1/2 cup diced onion
1/2 cup diced green pepper
1 jalapeno pepper, minced (optional)
3-1/2 to 4 cups shredded, cooked chicken
1 heaping Tablespoon chile powder
1 teaspoon ground cumin
Salt and pepper to taste
15 - 18 corn tortillas
2-1/2 cups shredded Mexican-style cheese, divided
Pico de Gallo (optional):
1 Tablespoon lime juice
1 Tablespoon canola oil
1 teaspoon sugar
Salt and pepper to taste
1/2 cup chopped fresh cilantro
1-1/2 cups diced Roma tomatoes
1 small white onion, chopped
1 avocado, halved, pitted, diced
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Directions: |
Directions:Preheat oven to 350º. Pour the enchilada sauce into a medium saucepan and heat over low to warm. In a large skillet, heat the oil over medium heat. Add the onion, green pepper and jalapeno. Add the cooked chicken, chile powder, cumin, salt and black pepper to taste. Stir in about 1/2 cup of the warm sauce and 1/2 cup cheese. Stir to combine. Spread about 1/4 cup of the enchilada sauce in the bottom of a 9 X 13 baking dish. Working with several corn tortillas at a time, place them on a plate and microwave about 45 seconds to soften. Spoon about 1 Tablespoon of the sauce on a warmed tortilla, spreading it around. Put about 1/4 cup of the chicken mixture on the tortilla and roll up. Place in baking dish. Repeat with the remaining tortillas, fitting them snugly in the baking dish.
Pour the remaining sauce over all he enchiladas and sprinkle with the remaining 2 cups of cheese. Cover with foil and place in oven for 15 minutes to melt the cheese and heat through. Remove from oven and serve with the pico de gallo, if desired.
Pico de Gallo:
Combine all ingredients in a bowl and serve with enchiladas. |
This recipe for Chicken Enchiladas is from