“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!
Chicken Enchiladas
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.
This recipe is now featured on Walking on Sunshine http://wifeofthecolonel.blogspot.com and Foodie Friends Friday http://www.foodiefriendsfriday.com! Check it out and vote for me!
Hey I couldn’t find them at Sams !!!!! LOL
That’s ok I love you anyway!!
Made this recipe for my wife’s biradhty dinner last night and she loved it. This recipe was really easy to make, and the sauce was excellent. Had to substitute for the annato seed on the chicken rub, used equal parts tumeric and paprika, as our rural grocery store falls short on a lot of ingredients for these recipes. The pickled red onions added some good texture and flavor to the dish. I did make one addition to this recipe by adding some diced, roasted anaheim chiles to the enchiladas. My local grocery store had the chiles, so I could not pass them up. I will definately make this recipe again. I think I will try some tuna recipes next, as I just purchased a 10lb case of Yellowfin.
These look really good! Came over from Facebook to check out your blog!
Thank you!
I had to come back and comment. These enihcladas are the BOMB and they taste so GOOD. They do make you want to slap yourself lol. I am learning so much from your website. I will be making these again. Only thing I did different was I baked my chicken and seasoned it with seasoning salt and black pepper before cooking .they came out so YUMMY.
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Thanks so much for sharing the link to my blog!
Thanks for posting this! I’m alwyas looking for good veggie recipes, as my daughter and I tend to eat more that way (my husband is a true carnivore!). I’ll save this to try sometime soon!
that looks so good! and you take amazing photos!
Thanks!
these look yummy! stopping by from Foodie Friends Friday! http://www.baked-inthesouth.blogspot.com
I remember when I came here before to check out this recipe and your comment on the Knorr rice! Thanks for sharing on Foodie Friends Friday! Please come back tomorrow to VOTE!
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