Fajita Enchiladas

Submitted by carolinafan

"Serve with cooked rice and red beans."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips
• 1 medium green bell pepper, cut into thin bite-size strips
• 1 medium red bell pepper, cut into thin bite-size strips
• 1⁄2 large onion, thinly sliced
• 1 (4 1/2 ounce) can chopped green chilies
• 3 cups shredded cheddar cheese
• 1 (10 ounce) can enchilada sauce
• 12 flour tortillas (6 inch)
• 1⁄4 cup chopped fresh cilantro

directions

1. Heat oven to 350*.
2. In 12-inch skillet, heat oil over medium-high heat.
3. Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
4. Remove from heat; drain.
5. Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
6. In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
7. Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
8. Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
9. Bake 20 to 25 minutes or until hot and bubbly.
10. Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
11. Sprinkle with cilantro before serving.