Prep 45 mins
Cook 30 mins
This recipe is time consuming, but so well worth the time and trouble! I've noticed on this site that some people make chicken enchiladas with flour tortillas. That isn't an enchilada! Enchiladas are made with corn tortillas. Burritos are made with flour tortillas. For enchiladas, I prefer the white corn tortillas to the yellow, but use which ever you prefer. Delicioso!
- 3 tablespoons olive oil
- 1 onion, chopped
- 1⁄2 red bell pepper, chopped
- 1 serrano pepper, seeds removed and finely chopped
- 3 garlic cloves, minced
- 1 (4 1/2 ounce) candiced chili peppers
- 3 cups cooked and shredded chicken breasts
- 3 cups shredded monterey jack pepper cheese, divided
- 1⁄2 cup sour cream
- 1⁄3 cup chopped cilantro
- salt and pepper
- 3 tablespoons canola oil
- 8 white corn tortillas
- 1 (15 ounce) canhatch green enchilada sauce
- green chili salsa
- sour cream
- sliced ripe olives
- Preheat oven to 350 degrees.
- In large saucepan, heat olive oil. Add onion, red bell pepper, Serrano pepper, garlic, and chile peppers. Saute until onion is translucent. Remove from heat.
- Add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
- In 8 inch skillet, heat canola oil. Place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with. DO NOT FRY UNTIL CRISP! Drain on paper towels.
- Fill each tortilla with a few tablespoons of chicken mixture. Roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
- Top with Enchilada Sauce and remaining cheese. Bake for 30 minutes.
- Garnish with green salsa, sour cream, and ripe olives.