| - 3 to 4 cups cooked chicken meat, shredded (best to use the entire chicken, white & dark meat) - 2 cups shredded jack cheese - 4 peeled, seeded & chopped bell peppers or poblano chilies - 1 to 3 teaspoons taco seasoning mix (see recipe) or chili powder - Corn tortillas, about 24 - Oil, enough to soften the tortilla (about 1-1/2 to 2 cups) - 3 to 4 cups red enchilada sauce (see recipe) - An additional 1to 1-1/2 cups shredded jack cheese or a mixture of jack & cheddar cheese 1. In a bowl mix together the first four ingredients, set aside (can be done a day ahead) 2. In a heavy sauce pan, heat about 1-inch of canola oil (about 1-1/2 cups), warm but not smokey *Note (for less fat): warm tortilla in the microwave (wrapped in a paper towel, about 4 to 6 at a time), for about 1 minute until warm & pliable If micro-waved, continue on to step 4 3. Place the tortillas (one at a time); just to warm thru, in the warm oil, about 2 to 3 seconds per-side Remove the tortilla from oil & place on paper towels to remove excess oil 4. Vegetable spray a large casserole baking dish Ladle about 1 to 1-1/2 cup enchilada sauce into the bottom of the dish to cover 5. Dip the softened tortilla in the enchilada sauce Place on a dish, in the center of the tortilla add 2 (heaping) tablespoons of the chicken mixture and roll up Place in prepped dish Repeat until the tortillas are filled 6. Ladle enchilada sauce over filled tortillas to cover, about 1 to 1-1/2 cups Preheat oven to 400-degrees 7. Cover casserole with foil & bake the enchiladas for about 20-30 minutes until warmed thru Remove the foil and sprinkle cheese over the enchiladas, bake until the cheese has melted and slightly browned, about 15-20 minutes Cool slightly before serving Serve with Brown Rice, Sour Cream & Spicy Chipotle Guacamole Can also be prepared in individual serving dishes Yields about 12 servings |
| Chicken Enchiladas |
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