Charlestown Mini-super Recipes
https://www.charlestownminisuper.com/Recipes/Detail/500/Chicken_Enchiladas
Chicken Enchiladas
Customer Rating:
4
1 Ratings
1
Yield: 8 servings
Ingredients
| 1 |
pound |
boneless, skinless chicken breast, cut into small pieces
|
|
|
| 1 |
Tablespoon |
olive oil
|
|
|
| 1 |
|
green bell pepper, chopped
|
|
|
| 1 |
|
red bell pepper, chopped
|
|
|
| 1/2 |
cup |
chopped onion
|
|
|
| 1 |
Tablespoon |
chopped fresh cilantro or 1 teaspoon dried cilantro leaves
|
|
|
| 1 |
can |
(16 ounce) refried beans
|
|
|
| 1 |
can |
(10 ounce) mild enchilada sauce
|
|
|
| 1 |
can |
(8 ounce) tomato sauce
|
|
|
| 8 |
|
(6 or 8 inch) corn tortillas*
|
|
|
| 1 |
cup |
(4 ounces) shredded Monterey Jack cheese
|
|
|
|
|
|
Garnish: |
|
|
Chopped cilantro
|
|
|
Directions:
Heat oven to 350 degrees F
Spray a 13 x 9- inch (3-quart) baking dish with nonstick cooking spray and set aside.
Add oil to a large skillet and heat over medium-high heat. Add chicken and stir fry for 2 minutes. Add bell peppers, onion and cilantro; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.
In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tbsp of the sauce into bottom of baking dish; reserve remaining sauce.
Spoon 1/2 cup chicken filling down center of each tortilla; roll up. Place seam side down in baking dish. Pour reserved sauce over enchiladas; cover.
Bake for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Garnish with freshly chopped cilantro.
*Note:
To prevent tortillas from breaking apart, wrap in a paper towel and microwave for 35 to 45 seconds just before adding the filling.
Please note that some ingredients and brands may not be available in every store.
Charlestown Mini-super Recipes
https://www.charlestownminisuper.com/Recipes/Detail/500/Chicken_Enchiladas