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Chicken Enchiladas

Course Main Course
Cuisine Mexican

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 ⅓ cup of enchilada sauce to the pan and stir to combine, then remove from heat.
  • Pour around ⅔ 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.