It’s hard to believe these enchiladas are so tasty and easy to make!
5-1/2 ounces cooked chicken, small-chopped (about a cup)
12 oz. grated cheese (jack, cheddar, or colby), divided
1/4 c. minced bell pepper
1/4 c. finely minced onion
16 oz. enchilada sauce
10-12 6″ corn tortillas
Optional toppings:
avocado or guacamole
sour cream
salsa
cilantro
Place 8 oz. grated cheese, minced pepper, minced onion, chopped chicken, and 3 tablespoons enchilada sauce in a bowl, and mix.
Heat rest of enchilada sauce in shallow pan.
Place 1/4 cup enchilada sauce in bottom of casserole dish.
Dip tortilla in sauce on both sides and set on a plate
Add generous amount of chicken mixture and roll up
Place in casserole dish, seam side down.
Repeat for remaining enchiladas.
Pour remaining sauce over enchiladas
Sprinkle with remaining 4 oz. grated cheese.
Cover pan tightly with foil and bake for 30-4-0 minutes until bubbly in the middle.
Remove foil and broil for a couple of minutes.
Sprinkle with chopped cilantro.
Adapted from emmymade
