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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
~4 cups cooked chicken
1½ cups shredded Monterey Jack cheese
½ cup diced roasted red bell pepper
4.5 oz. can chopped green chiles, drained
¾ cup sour cream
10 oz. can enchilada sauce
~10 tortillas - how many depends on the size you use
1½ cups shredded cheddar cheese
Directions:
Directions:
Heat over to 350º. Spray 9” x 13” glass baking dish with nonstick cooking spray.
Combine chicken, Monterey Jack cheese, roasted pepper, chiles, and sour cream. Mix well. Spread ~1 tbsp of enchilada sauce on the center of a tortilla. Top with ~½ cup of chicken mixture. Roll it up and arrange seam side down in the baking dish. Top all enchiladas with remaining enchilada sauce, making sure they are all covered. Sprinkle cheddar cheese over the top. Spray a sheet of aluminum foil with nonstick spray. Cover baking dish sprayed side down. Bake 55 - 60 minutes or until thoroughly heated. Remove foil for last 5 minutes of baking time. Serve with salsa, sour cream, tomato, avocado.
Number Of Servings:
Number Of Servings:
6- 8
Preparation Time:
Preparation Time:
~30 minutes
Personal Notes:
Personal Notes:
This recipe works great with shredded pork too.
We like using marinated chicken breast; haven’t found a flavor we don't like. For a lower salt option, use plain chicken breast.
We use medium spice enchilada sauce.

 

 

 

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