Chipotle Chicken Enchiladas

Name: Chipotle Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1/2 onion, thinly sliced; 1 teaspoon ground cumin; 1/2 teaspoon ground dried chile; 2 1/2 cups chicken, shredded; 2 (10 ounce) cans mild enchilada sauce; 2 cups cheese, shredded; 10 corn tortillas; 2 tablespoons fresh cilantro, chopped

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Recipe by Chef #531434

I believe this came out of a Womans Day mag. My husband loves it, and you can always spice it up if you want it hotter. If you have leftover chicken this is a great and easy way to make a new dish.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

green bell pepper, thinly sliced
1

red bell pepper, thinly sliced
¹⁄₂

onion, thinly sliced
1

teaspoon ground cumin
¹⁄₂

teaspoon ground dried chile
2 ¹⁄₂

cups chicken, shredded
2

(10 ounce) cans mild enchilada sauce
2

cups cheese, shredded
10

corn tortillas
2

tablespoons fresh cilantro, chopped

DIRECTIONS

Heat oven to 375. F. Grease 13 X 19 baking dish.
In skillet heat oil over med/high heat. Add peppers, onion, cumin and chile pepper; cook till softened. About 6 minute.
Stir in chicken, 3/4 cup sauce and 1 cup cheese. Remove from heat cool slightly.
Heat tortilas according to package.
Spoon 1/2 cup chicken mix down center of each tortilla. Roll up tortillas around filling and place in baking dish.
Top with remaining sauce and cheese.
Bake till bubbly. About 20 minute
Sprinkle with cilantro and enjoy.

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