Chicken Enchiladas

This recipe is a little bit of a throwback.  All of the way to December 11, 2012.  

This week Chuck had a dinner meeting one night and last night we made the loaded stir fry with pork tenderloin instead of chicken.  It was great, but not different enough to bore you with another nearly identical post. But just for reference, these are pictures of the meat we used last night.

For these enchiladas we took a little bit of a shortcut and bought and already roasted chicken.  For $4, it was small but still a great deal and saved us a lot of time!  They were great, as expected, and the leftovers froze really well!

Chicken Enchiladas

Ingredients

     1            Whole roasted chicken, shredded
     3 T         Olive oil
     1             Red bell pepper, thinly sliced
     1             Yellow bell pepper, thinly sliced
     1             Yellow onion, halved and thinly sliced
     1              Jalapeno, sliced thinly (remove seeds and ribs if you don't want it as spicy)
     1 c.          Corn (we used frozen)
                     Kosher salt
                     Fresh ground pepper
     2 T           New Mexico Chili Powder
     3 oz.        Cream cheese
     1 1/2 c.    Sour cream
     1/2 c.       Salsa (LaVictoria Salsa Ranchera)
     28 oz.      Herdez Red Enchilada Sauce (we had a lot left over.  You could probably get 
                                  away with the 15 oz. can)
     6            10" flour tortillas
     3 c.         Shredded Cheddar Cheese

Directions:

     1:     Shred your chicken.

     2:     Heat olive oil to medium heat in a large pan.  Add sliced onion, sprinkle of salt and 
                            pepper, let cook for a couple of minutes.  Next add the bell peppers and 
                            another pinch of salt and pepper, give it some time to cook.  Lastly, add the 
                            jalapeno.

     3:     Preheat oven to 375 degrees.
     4:     In a large mixing bowl, combine cream cheese, sour cream, and salsa.
     5:     Once the veggies have softened ("Mush pot") add the shredded chicken, a sprinkle of 
                             salt and pepper, the corn, and the chili powder.

     6:     While the chicken is warming up, coat the bottom of a 9"x13" with enchilada sauce.

     7:     Add about a cup of the shredded  cheese to the sour cream mixture and then mix in 
                             the warm chicken and veggies.

     8:     Warm the tortillas in the microwave between damp paper towels so they are nice and
                              pliable.  Spoon filling onto tortillas, roll them up and place them in the 
                              baking dish.  

     9:     Spoon enchilada sauce onto the enchiladas so they are completely coated.

     10:   Top with remaining cheese and place in the oven.   Once the cheese is melted, cover 
                              the baking dish with tin foil and continue to bake for a total of 30 minutes, 
                              or until nice and bubbly.

And tonight we are going out for sushi!  So expect another throwback on Monday!!