Chicken Enchiladas
Julia R. O'Connor
ingredients
- 8 to 10 corn tortillas
- 1 rotisserie chicken, deboned
- 1/4 cup onion, chopped
- 2 cans green peppers, diced
- 3, 10-ounce cans enchilada sauce
- 1 1/2 cups sharp cheddar cheese, or the pre-shredded Mexican blend
- Optional Toppings:
- 1/2 cup tomatoes diced
- 1/3 cup ripe olives sliced
- 4 cups iceberg lettuce thinly sliced
directions
- 1
Preheat oven to 350 degrees F. Prepare 13 x 9 in baking dish with cooking spray.
- 2
Shred the chicken into bite-size pieces. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add onion and saute until onion is tender. Add shredded chicken, diced green peppers and 1 can enchilada sauce, and cook 5 minutes, stirring occasionally. Take off heat and add 3/4 cup of the cheese to the mixture and combine.
- 3
Pour remaining 2 cans enchilada sauce into a small skillet; bring to a simmer. Dip tortillas, 1 at a time, into enchilada sauce; divide chicken mixture evenly among tortillas and roll up.
- 4
Place enchiladas, seam side down, in the prepared 13 x 9 inch baking dish. Pour warm enchilada sauce over enchiladas; sprinkle with remaining cheese. Bake for 20 minutes or until enchiladas are thoroughly heated and cheese melts.
- 5
Sprinkle evenly with tomato and olives. Serve each enchilada over a bed of lettuce.
Source: Elena Sullivan
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