Recipe by jkoch960
Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!
Top Review by cmtaylor120
I am a new to cooking for myself and I almost doubted that this would taste good,but it was so delicious and had an authentic taste to it. The kind of experience you would get from your little hole in the wall Mexican restaurant. Excellent and easy to make. I followed pretty closely except for the red peppers since my husband does not like vegetables in his food. So I used a little cilantro and some scallions. I was conservative because I did not want to mess the taste up. I used a Mexican brand red sauce out of the can and the half and half. I questioned that but there was no need, it made it so good and added to the authenticity especially using the corn tortillas! I can add black olives and serve with sour cream next time! I can also make a ton of this in advance, freeze and enjoy throughout the month. Also would make a great potluck item. Thanks to the contributer. I am so pleased!
- 2 cups shredded cooked chicken (or browned ground beef)
- 1 (8 ounce) packageshredded Mexican blend cheese (2 cups)
- 1 cup shredded cheddar cheese (4 oz)
- 2 sweet red peppers, chopped
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cumin
- 12 (6 inch) corn tortillas
- 1 (19 ounce) can red enchilada sauce
- 3⁄4 cup half-and-half
Directions See How It's Made
- Heat oven to 350°F
- Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
- Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
- Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
- Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
- Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
- Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
- Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.