To save time with dicing or shredding the chicken, I just put the chicken through my food processor. I have a brand new
I didn't realize until it was time to get everything together that I only had 6 tortillas instead of 8. I ended up saving the leftover chicken mixture, and will likely eat it like a chicken salad tomorrow. It was delicious! We had wheat tortillas on hand, but you could use flour or corn, depending on what you have available.
I will also say that these were HUGE enchiladas. I had one and was stuffed. The serving size is for two per person. Do that if you're very hungry.
Total time: 1 hour
- 2 cups chicken, cooked and shredded
- 1 cup sour cream
- 1/2 cup roasted red peppers, diced
- 2-4 ounce cans diced green chiles
- 3 cups shredded cheddar cheese, divided
- 1-10 ounce can enchilada sauce
- 8-8 inch soft wheat tortillas
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray.
In a large bowl, mix chicken, sour cream, red peppers, chiles and 1 1/2 cups cheese in a bowl until blended.
Spoon 2 teaspoons enchilada sauce over a tortilla, top with 1/4 cup of the chicken mixture. Roll up the tortilla and arrange, seam side down in the baking dish. Repeat with remaining tortillas. Top the tortillas with remaining enchilada sauce and 1 1/2 cups cheese.
Cover dish with foil and bake for 45 minutes. Uncover and cook for 5 more minutes or until hot and cheese is melted.