Chicken Enchiladas- My Way

By pinkadidas178

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

Details

Preparation time 15mins
Adapted from bettycrocker.com

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.