“The whole enchilada!” That’s what my friend texted me a few weeks ago in response to my asking whether just her and her kids or her husband also were coming over. I knew what she meant but immediately started thinking about food, I even told her to get me some! She didn’t ( and that made me sad), so I ended up making my own. It just took a few days, I forgot sour cream at the store twice! Then we had an unplanned cookout. Finally the time came to make these babies! I didn’t say make babies I said make these babies!
2 cups chopped cooked chicken breast
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon cilantro, chopped
1/2 large can ( 28 ounce, so 14 ounces) green enchilada sauce
1 small can (4.5 ounce) chopped green chilies
2 cups sour cream
1 can cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend, divided
2 cups shredded pepperjack ( I used Kraft with a touch of Philly, with red and green jalapeno)
8 large flour tortillas, warmed according to package directions
In a small skillet saute red and green pepper and onion in butter until softened.
In a large bowl stir together cilantro, green chilies, sour cream, cream of chicken soup, 1 cup of Mexican cheese, pepperjack cheese, chicken and sautéed peppers and onion.
Preheat oven to 325* F.
Using a 1/2 cup measuring cup scoop and spread onto warmed tortillas. Roll tortillas by folding both ends up and then rolling to close. Place seam side down in a greased 9 by 12 baking dish and cover with enchilada sauce.
Cover and bake in preheated oven for 20 minutes, uncover and top with remaining cheese, bake for about 5 minutes more or until cheese is melted.
I absolutely loved them! Didn’t care for the Knorr Mexican rice, though. Anyone have a good recipe for Mexican rice?
Tomorrow I am doing a guest post for Once A Mom Always A Cook, that will be posted in a few weeks and I’ll post the link to it once it’s up.