chicken enchiladas

This week is enchilada week....mmmm

enchiladas
1 small green bell pepper
1 clove garlic
1 medium onion
1 tablespoon chili powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1 can (15 oz) tomato sauce
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/2 cup sour cream
1/4 teaspoon pepper
8-10 corn tortillas
2 chicken breasts
additional sour cream, cheese and chopped green onions

Heat the oven to 350. Cut the bell pepper in half and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup. Peel and finely chop the garlic. Peel and chop the onion; set aside.



Cook 2 chicken breasts and either shred or chop. I just cooked mine on the George Foreman while i got everything else together.


In a medium bowl, mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce; set aside. In a large bowl, mix the onion, Monterey Jack cheese, Cheddar cheese, 1/2 cup sour cream and pepper.


Place tortillas between two plates and microwave for about 30 seconds. Spoon about 1/3 cup of cheese mixture down one side of each softened tortilla to within 1 inch of edge. Roll tortilla around rilling; place seam side down in an ungreased 11x17 inch glass baking dish. Repeat with remaining tortillas and cheese mixture.


Pour the tomato sauce over the tortillas and sprinkle with cheese. Bake uncovered about 25 minutes or until hot and bubbly. Garnish with additional sour cream and chopped green onions.


This was very simple and turned out very good. add some corn chips and some renfros salsa and there you have it...2 down....50 to go! i'm really enjoying this foodie business:)

recipe compliments of:

chicken enchiladas: Betty Crocker Cooking Basics