Red Pepper Sauce Chicken Enchiladas

Recipe by Kim S.
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Spray 9x13 pan with cooking spray.
  • Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
  • Stir in picante sauce.
  • In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
  • Spoon filling onto tortilla. Roll and place seams side down in baking dish.
  • Spoon reserved sauce over tortillas.
  • Cover loosely with foil.
  • Back 30 minutes until hot.
  • Sprinkle cheese on top, can put back in oven for 5 minutes.
  • Serve on shredded lettuce. Optional: black slices and sour cream for garnish.
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