Red Hot Chicken Enchiladas

Red Hot Chicken Enchiladas
Red Hot Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • ENCHILADAS

  • 4

    large chicken breast halves

  • 2

    carrots, diced

  • 1

    onion, chopped

  • 3

    T oil

  • 2

    red bell peppers, cut into 1-inch slices

  • 1

    t black pepper

  • cayenne pepper, to taste

  • 1/2

    t salt

  • 2.25

    C Monterrey Jack cheese, grated

  • 8

    flour tortillas

  • SAUCE

  • 2.5

    C diced can tomatoes

  • 1

    can green chiles

  • 3/4

    C tomato paste

  • 1

    t pepper

  • cayenne pepper, to taste

  • 1/2

    C cilantro, chopped

Directions

Simmer all sauce ingredient together for 20-30 minutes. Combine chicken, carrots, 1/2 onion, salt, and pepper in sauce pan. Cover with and cover pot, bring to a boil. Reduce heat and simmer for 20 minutes. Cool the chicken and shred. Heat frying pan on stove and add oil, saute the other 1/2 of the onion for 1 minute. Then add the shredded chicken, red peppers, salt, and pepper. Saute for an additional 5 minutes. Heat oven to 350 degrees. Layer the sauce in the bottom of the pan. Grill tortillas on each side for 15 seconds. Fill with 1/2 C filling and 1/4 C cheese. Roll up and place seam side down in on top of sauce in pan. Repeat, then cover the pan with foil and bake for 30 minutes at 350 degrees. Spoon sauce on top and sprinkle with cheese.

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