Baked Enchiladas

by - Wednesday, December 08, 2010

Condiments — sour cream, grated cheese, ...Image via WikipediaI made this recipe when we had moved to a new city and the store did not carry the enchilada dinner kit. From memory I snatched up some ingredients and made a batch. This has become one of our favorite dishes. This serves 4 (about 1 enchilada per person.)

1 lb cooked chicken (cubed, sliced, or shredded)
2 cups sliced bell peppers and onions
Seasoning packet (your choice - taco, enchilada, fajita, etc)
1 14 oz can red enchilada sauce (I like Old El Paso)
medium tortillas
Shredded cheese

  1. Preheat oven to 350.
  2. Add the cooked chicken and sliced peppers to a saute pan. Sprinkle 1/4 of the seasoning packet to the pan and add a little water. Add more seasoning if desired. 
  3. Cook for a few minutes. You want the meat and peppers to be seasoned but not a lot of extra liquid.
  4. Remove from heat and sit aside.
  5. Spray an 8x8 dish with cooking spray or just just butter
  6. Pour enough of the enchilada sauce into the dish to cover the bottom.
  7. Take one tortilla and scoop some of the chicken mixture into the middle of it.
  8. Roll the tortilla and place seam down into the baking dish.
  9. Repeat until dish is full. (normally 4-5 fit for me.)
  10. Pour the remaining sauce over each of the enchiladas until covered in sauce. 
  11. Sprinkle cheese, cover, and back 20 minutes or until cheese is melted.
  12. Scoop out and enjoy! Top with your favorite stuff like sour cream.
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