2 tablespoons olive oil
1 cup sliced or diced onion
1/2 roasted red bell pepper, chopped (a red bell pepper is what the cookbook says)
3 cups chopped cooked chicken (mine were sauteed in butter, parsley and lemon juice)
1 teaspoon cumin
4 oz mexican crema (or 4 oz cream cheese, cubed)
Salt and Pepper to taste
1 - 4 oz can of chopped green chilies
1 - 4 oz can diced jalepenos
2 cloves of garlic
1/2 cup of cilantro, packed
2 teaspoons dried oregano
1 cup chicken broth
1 cup red enchilada sauce (or salsa)
10 flour tortillas (not the giant ones...they have to fit in your casserole dish, remember?)
Lots of shredded cheese!!! I used mozzarella, cheddar and queso fresco. The cookbook say 2 1/2 cups of mexican style cheese. HAHAHAHA!! Ya right! I probably doubled that. (just sayin')
Preheat your oven to 375'F. Lightly spray a 13x9 glass casserole dish with cooking spray. Metal is not recommended due to the acid in the tomatoes.
In a large skillet, heat olive oil over medium - low heat. Saute the onion and red bell pepper, stirring frequently until the onion is soft. Remove the skillet from heat. Stir in the chicken and cumin. Add the mexican crema and return to heat. cook, stirring constantly until heated through. If using cream cheese, stir until the cream cheese has melted. Season with salt and pepper to taste and set aside.
Place the chilies, jalapenos (if using), garlic, cilantro and oregano in a food processor (or blender) and process until smooth (about 30 seconds or so). Add the chicken broth and enchilada sauce and continue processing about few seconds. Season with salt and pepper to taste.
Spoon 1/3 of the sauce into the casserole dish
Set aside and get ready to assemble the enchiladas
Lay out your tortillas on the counter. Dividing the chicken filling evenly amongst them all, spoon the filling down the center of each tortilla. Sprinkle some cheese over the chicken filling
Roll up the tortillas and place them seam side down, into the casserole dish
You will most likely have to really squeeze these suckers in there so they all fit....but that's expected
Pour the remaining sauce over the enchiladas and top with more cheese. Bake for about 25 - 30 minutes, until the cheese is melted and the sauce is bubbly.
Let stand for about 10 minutes before serving
Pairs Well With
These are the best enchiladas I've ever made. I found the recipe in a cookbook called "What Can I Bring" by Anne Byrn. I made a couple of very minor changes out of necessity rather then desire. (pantry issues). These would be perfect to bring to a potluck or bbq or just to have at home. The make great leftovers.