Recipe

Chicken Enchiladas Recipe

	Heidigoseek / All my dishes 6 months, 3 weeks ago I modified this a little from a recipe in Real Simple. I spiced it up a little more, and I think it turned out great! Prep:35m Cook:20m Servings:4	Heidigoseek
	chicken enchilada mexican

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Ingredients

1 tbs canola oil

6 tbs salsa verdi

1 onion, chopped

1 banana pepper, seeded and chopped

2 cloves garlic, minced

3/4 tsp ground cumin

salt and black pepper

1 cup heavy cream

1 2-lb rotisserie chicken, meat shredded

1 14.5-oz can diced tomatoes with green chilies, drained

1 1/4-cups Monterey Jack, grated

8 6-inch flour tortillas

fresh salsa

Directions

Heat oven to 400-degrees. Heat oil in a large skillet over medium-high head. Add the salsa verdi, onion, banana pepper, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to a blender, add the cream, and puree.

In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of salsa verdi sauce, and 1/2 teaspoon each salt and pepper.

Spread 1/2 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with fresh salsa.

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Comments

debbie919 6 months, 3 weeks ago said:
Sounds really good, love the banana pepper addition. Thanks for sharing!
Deb

jimrug1 6 months, 3 weeks ago said:
I really like the sound of this. Quick and easy but with a lot of flavor. I like the sauce. For my taste, may change the banana pepper to a chile with a little more kick ..... ;-)~ Thanks for sharing the recipe... Jim

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