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Foodie Friends Friday: Connie's Chicken Enchiladas

Connie's Chicken Enchiladas Recipe

Ingredients
  

  • 1-1 ½ lbs. of cooked chicken shredded
  • 1 medium onion or 1 large shallot chopped (1/2 cup)
  • ½ cup sour cream
  • 1 cup shredded Mexican cheese 4oz
  • 2 Tbsp. of chopped fresh parsley
  • ¼ tsp. pepper
  • 1/3 cup roasted red pepper chopped
  • 1 Tbsp. chili powder
  • 1 ½ tsp. chopped fresh oregano or ½ tsp. dried oregano
  • ¼ tsp. ground cumin
  • ½ can of diced green chilies
  • 1 clove garlic finely chopped
  • 1 can 14.5 oz. diced tomatoes with onion and garlic, pureed in blender/food processor
  • 8 to rtillas

Instructions
 

  • Heat oven to 350 degrees
  • Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
  • Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
  • Transfer red sauce to a pie plate.  Dip each tortilla into sauce, and coat each side.
  • Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan.  Pour remaining sauce over enchiladas.
  • Bake uncovered about 20 min or until bubbly.  Garnish with shredded cheese and sour cream.