Chicken Enchiladas

By Bettye

Ingredients

• 8 yellow corn tortillas
• 1/2 cup canola oil
• 1/2 cup shredded Monterey Jack cheese
• 1 tomato, peeled, seeded and diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 medium onion, diced
• 1/2 cup chicken broth or stock
• 1/2 cup tomato sauce
• 1/2 cup picante sauce or salsa
• 1 T. butter
• 1/16 t. granulated garlic
• 1/16 t. cumin
• 1/4 t. salt
• 1/4 t. black pepper
• 1/2 lb. cooked chicken, chopped
• 1/3 cup Monterey Jack cheese

Details

Servings 8

Preparation

Step 1

In a 2 quart pot over medium-high heat combine tomato, green bell pepper, red bell pepper, onion, chicken broth, tomato sauce, hot sauce, butter, garlic, cumin, salt and pepper. Bring to a boil. Reduce heal and simmer 15 minutes. Add chicken and stir to combine.

Preheat oven to 400 degrees. Place the oil in skillet over medium heat. Dip tortillas, one at a time, briefly in oil just to soften. Drain on paper towels. Divide chicken filling and 1/2 cup monterey jack cheese equally between tortillas. Roll tortillas and place seam side down in baking dish.

Top chicken enchiladas with sour cream cause or sauce of your choice and bake 5 minutes at 400 to warm enchiladas. Remove from oven, sprinkle with 1/3 cup Monterey Jack cheese and serve immediately