Chicken Enchiladas

Source

Pretty good chicken enchilada recipe. The shredded chicken and enchilada sauce are both excellent. The onion and pepper are my addition as the filling is plain otherwise. Serves five. 506 calories per serving.

Ingredients

• 10 8 inch flour tortillas
• 8 oz Mexican Cheese Mix, finely grated
  
  
• 1 1/2 lb Shredded Chicken, per linked recipe
• 2 tsp Salt
• 1 cup White Onion, diced
• 1 Red Bell Pepper, diced
• 2 Jalapenos, diced
  
  
• 2 tsp Minced Garlic
• 1/4 cup Canned Chipotle Chilis in Adobo Sauce
• 1 cup Low Sodium Chicken Broth
• 1 cup Crushed Tomatoes
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Cumin
• 1/4 tsp Black Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cayenne Pepper

Recipe

1. Cook 2 tbsp oil, bell pepper, onion, with 2 tsp salt in a medium skillet over medium heat until soft and golden, about 7 minutes. Toss with chicken and jalapenos.

2. Heat 1 tbsp oil in a medium skillet on medium heat. Add garlic and saute for 30 seconds. Add chipotle chilis and cook for 1 minute. Add chicken stock, tomatoes, and spices. Bring to a boil, reduce heat to simmer until thickened, about 5 minutes. Transfer to a blender and blend until smooth.

3. Preheat oven to 400F with rack in center position.

4. Toast tortillas in a large skillet for 10 seconds on each side.

5. Oil a 13 by 9 inch baking dish. Spread 1/2 cup of enchilada sauce evenly on the bottom.

6. Lightly coat a tortilla in the remaining enchilada sauce. Fill the tortilla with 1/2 cup of the chicken mix. Roll it and add to the baking dish. Repeat for 10 tortillas.

7. Cover the enchiladas in the leftover enchilada sauce. Spread cheese on top. Cover with lightly oiled foil. Bake for 20 minutes.

Enjoy!