Town & Country Supermarket Recipes
https://www.tcsupermarkets.com/Recipes/Detail/500/
Chicken Enchiladas
Customer Rating:
1 Ratings 1 Comment
Yield: 8 servings
Ingredients
| 1 | pound | boneless, skinless chicken breast, cut into small pieces | |
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| 1 | Tablespoon | olive oil | |
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| 1 | green bell pepper, chopped | ||
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| 1 | red bell pepper, chopped | ||
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| 1/2 | cup | chopped onion | |
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| 1 | Tablespoon | chopped fresh cilantro or 1 teaspoon dried cilantro leaves | |
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| 1 | can | (16 ounce) refried beans | |
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| 1 | can | (10 ounce) mild enchilada sauce | |
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| 1 | can | (8 ounce) tomato sauce | |
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| 8 | (6 or 8 inch) corn tortillas* | ||
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| 1 | cup | (4 ounces) shredded Monterey Jack cheese | |
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| Garnish: | |||
| Chopped cilantro | |||
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Directions:
Heat oven to 350 degrees F
Spray a 13 x 9- inch (3-quart) baking dish with nonstick cooking spray and set aside.
Add oil to a large skillet and heat over medium-high heat. Add chicken and stir fry for 2 minutes. Add bell peppers, onion and cilantro; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.
In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tbsp of the sauce into bottom of baking dish; reserve remaining sauce.
Spoon 1/2 cup chicken filling down center of each tortilla; roll up. Place seam side down in baking dish. Pour reserved sauce over enchiladas; cover.
Bake for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Garnish with freshly chopped cilantro.
*Note:
To prevent tortillas from breaking apart, wrap in a paper towel and microwave for 35 to 45 seconds just before adding the filling.
Please note that some ingredients and brands may not be available in every store.
Town & Country Supermarket Recipes
https://www.tcsupermarkets.com/Recipes/Detail/500/
Customer Comments
Fran W Overland Park, Ks
“My family loves Mex food and these enchiladas are delicious. Such good flavor and not too spicy.”
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