|Posted by Stacey @ Savory & Sweet on March 20, 2012 at 10:05 AM|
Creamy, cheesey, melty gooooodness!
2 Boneless Skinless Chicken Breasts (or 5-6 Chicken Tenders)
1 Bag 8 count Large Burrito Soft Tortillas
1 Can 28oz Red Enchilada Sauce
1 8oz Block Cream Cheese softened
1 4oz Container Sour Cream
1 Green Bell Pepper diced
1 Small Onion Diced
1 4oz Can Diced Green Chilies
1 Small Jalapeno diced
1 Cup Shredded Cheddar Cheese
1 Tsp Cumin
2 Tsp Salt
1 Tsp Fresh Ground Pepper
Preheat oven to 350 Degrees. Season chicken on both sides with ½ tsp cumin, 1 tsp salt, and ½ tsp pepper. Brown on both sides, in skillet on med-high heat for 5-6 mins each side until cook through. Set aside. In the same skillet, sauté peppers, onions, green chilies and jalapenos. Season with the rest of salt, pepper and cumin. When the onions are translucent, move mixture into a large bowl. Shred chicken with fork or cut into really small pieces. Put into bowl, along with cream cheese and sour cream. Mix all ingredients well. Pour ½ of the enchilada sauce into a bowl. Have 9x13 baking dish ready next to bowl. Dip each tortilla into enchilada sauce and with fingers remove excess. Spoon about 1/3 cup of filling in each tortilla, and roll up. Put side by side in baking dish. Once dish is filled, pour the rest of enchilada sauce over the enchiladas and sprinkle the cheese on top. Bake for 25-30 minutes until bubbly.