Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: Nonstick cooking spray; 1 Onion, peeled and chopped; 1 Green Bell Pepper, seeded and chopped; 2 c cooked, chopped Chicken Breast; 3/4 c Red Enchilada Sauce; 1 (6 oz) can Tomato Paste; 1 tbsp Taco Seasoning; 1/2 tsp Cayenne Pepper or to taste; 1 tsp Garlic & Onion Medley; 1 tsp Poultry Seasoning; 1/2 tsp Black Peppercorns; 8 Corn Tortillas; 1/4 c Mozzarella Cheese, shredded

13 ingredients

14 steps

Ingredients

Nonstick cooking spray
1 Onion, peeled and chopped
1 Green Bell Pepper, seeded and chopped
2 c cooked, chopped Chicken Breast
3/4 c Red Enchilada Sauce
1 (6 oz) can Tomato Paste
1 tbsp Taco Seasoning
1/2 tsp Cayenne Pepper or to taste
1 tsp Garlic & Onion Medley
1 tsp Poultry Seasoning
1/2 tsp Black Peppercorns
8 Corn Tortillas
1/4 c Mozzarella Cheese, shredded

Directions

1

Preheat oven to 375
2

Spray medium skillet with nonstick cooking spray
3

Saute onion for 5 minutes, stirring occasionally
4

Add bell pepper, cook for 5 minutes more
5

Stir in chicken, set aside
6

Combine enchilada sauce, tomato paste, taco seasoning, cayenne pepper, garlic & onion medley and black peppercorns in a small bowl; add 1/2 c to vegetable and chicken mixture
7

Soften tortillas in a medium saucepan or griddle
8

Place equal amounts of vegetable and chicken mixture on one side
9

Sprinkle cheese over top
10

Roll up and place in a 13x9 inch baking pan
11

Pour remaining sauce over the top
12

Cover loosely with foil and bake for 20-25 minutes
13

Remove cover and broil for 1-2 minutes longer
14

Serve