- 15 mins
4.6/5
(33 Votes)
Ingredients
- 3 cups shredded cooked chicken breast
- 1 bag green enchilada sauce
- 1/4 teaspoon kosher (coarse) salt
- 1/4 teaspoon freshly ground pepper
- 1 green and 1 red bell pepper, chopped
- tomato salsa
- shredded Monterey Jack and cheddar cheeses
- 10 flour tortillas
Preparation
Step 1
Saute bell peppers in olive oil until tender.
Heat oil in another small pan. Dip each tortilla in and cook for 10 seconds on both sides. Drain on a paper towel.
Chop up chicken and throw into a bowl. Add green enchilada sauce, bell peppers, salt and pepper. Mix well.
Add a spoonful of mixture to tortilla. Add shredded cheese and roll tight. Place in a greased glass dish. Repeat until all the tortilla are assembled.
Pour tomato salsa over top of each dish of tortillas. Use a spoon to spread over evenly. Sprinkle with cheese to cover entire dish.
Bake uncovered at 375 for about 15-20 minutes until cheese is melted both on top and inside the tortillas.