Easy Chicken Enchiladas

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Jerry says this is one of his favorite recipes for a delicious week-night meal. Quick and easy. Serve with Jerry's Easy Rice.

Ingredients

Preparation

Preheat oven to 350° F.

Heat a good size frying pan over medium to medium-high heat. Add the oil and sauté the onions until they're slightly browned.

Add the peppers and garlic and cook until just heated. Do not overcook the garlic as it will get bitter if burned. Remove this mixture from the pan and set aside.

Reheat the pan and brown the chicken chunks. When browned, add the onion, pepper and garlic mixture along with 1 to 1 1/2 cans of enchilada sauce depending on how saucy (or not so saucy) you want it.

Spoon the chicken mixture onto the tortillas and roll them up. Make sure you fold in the sides as you roll the tortillas so they are sealed on the ends. Place the rolled tortillas in a baking dish.

Pour the remaining 1 to 1 1/2 cans of enchilada sauce over the rolled tortillas. Sprinkle with cheddar cheese.

Bake in oven for approximately 20 minutes or until the cheese is melted and starts to brown.

Recipe by Jerry Malmevik, former PCC staff

Learn more about our recipes. View guidelines »

More about: cheese, chicken, tortillas

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