Chicken Enchiladas
Ingredients
- 3 cups shredded chicken
- 1 tbsp olive oil
- 1 cup onion diced
- ½ cup green pepper diced
- 1 tbsp garlic minced
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 10 oz cans red enchilada sauce divided
- 2 cups shredded cheese divided
- 10-12 tortillas 6" fajita sized
Instructions
- Add oil to a large skillet set over medium heat and saute the onion and green pepper until onion is translucent, around 5 min. Add garlic and cook for around 30 seconds until fragrant.
- Add chicken, paprika, cumin, onion powder, garlic powder, and â…“ cup of enchilada sauce to the pan and stir to combine, then remove from heat.
- Pour around â…” cup of enchilada sauce in your baking dish, just enough to coat the bottom.
- Fill tortillas with chicken filling and approx 1 tablespoon of shredded cheese. Then roll and place in the baking dish with the seam side down . Repeat with remaining tortillas.
- Top the enchiladas with remaining sauce, then remaining shredded cheese. Cover with foil and bake at 350℉ for 20 minutes. Remove foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.
