Thursday, April 7, 2011

Chicken Enchiladas


2 chicken breasts, chopped to bite size
28oz of red or green enchilada sauce
1/2 cup of red bell pepper cut to small bite
1/2 cup of chopped onion
1/2 cup of sliced mushroom
2 green onions chopped
1 tomato chopped
1 Jalapeño pepper chopped
Flour tortilla
Mexican cheese
1 container of sour cream 16oz

In a fry pan put 2 T of olive oil on medium heat
Sauté the chicken till almost done take it out (you can use cook left over chicken)
Now put a bit more of olive oil sauté all the red bell pepper, onion, mushroom,
Till soft then put the chicken back turn the heat off
Add the sour cream to the meat mixture let cool before you wrap

Spray 9x13 baking dish
Pour half can of the enchilada sauce and keep the other half for topping

In a big plate lay tortilla spoon the chicken mixture and add a handful of Cheese to it
Roll the tortilla and lay it in the baking dish like my picture. Repeat the remainder till all gone.
Pour the rest of the enchilada sauce on top evenly
Then sprinkle tomato, Jalapeno, and green onion on the top like my picture.

Bake in the preheat oven at 400 degree for 25 minutes or till the enchilada is soft
Then sprinkle a bit more cheese on the top. And put back in the oven till the cheese

It looks a bit watery, but let it cool down so the sauce can thicken.
Serve with homemade salsa or store bought salsa.

This is Enchiladas my way, but you can do whatever you like

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