Catie's Chicken Enciladas

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Boil chicken until cooked, dice into small chuncks or brown ground beef. Or make chicken ahead in crock pot with 1 can chicken broth and 1 packet Ortega taco seasoning.
  • Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour in ungreased pie plate and let cool to touch.
  • Cook chicken in large skillet over meium heat 8-10 minutes, stirring occasionally, untill brown. Stir in onion, sour cream, 1 cup cheese and ground pepper.
  • Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup chicken mixture onto each tortilla; roll tortilla around filling. Place in rectangular baking diah. Pour remaining sauce over enchiladas.
  • Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream, lettuce and tomato, guacamole, sour cream, salsa. Serve with refried beans, spanish rice.
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