Cheese and Chicken Enchiladas

Recipe by jkoch960
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups shredded cooked chicken (or browned ground beef)
  • 1
    (8 ounce) package shredded Mexican blend cheese (2 cups)
  • 1
    cup shredded cheddar cheese (4 oz)
  • 2
    sweet red peppers, chopped
  • 12
    teaspoon chili powder
  • 14
    teaspoon salt
  • 18
    teaspoon cumin
  • 12
    (6 inch) corn tortillas
  • 1
    (19 ounce) can red enchilada sauce
  • 34
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DIRECTIONS

  • 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.
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