Ingredients
- 3 cups shredded chicken (cooked)
- 1/2 cup finely diced yellow onion
- 4 garlic cloves, minced
- 3 cups enchilada sauce (divided)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 jalapeno peppers (finely chopped)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8 ounce) cream cheese
- 8 to 10 small tortillas (flour tortillas, warmed)
- 1 can (14 1/2 ounce) diced tomatoes (undrained and diced)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
How to Make
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Step 1: Preheat oven to 350.
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Step 2: Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
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Step 3: Add Tomatoes, seasonings, Stir to combine.
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Step 4: Add chicken and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
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Step 5: Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
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Step 6: In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
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Step 7: Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish.
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Step 8: Pour remaining Enchilada sauce over the top of the tortillas.
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Step 9: Sprinkle cheese over the top.
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Step 10: Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly.
We hope you enjoy this recipe!
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