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Ingredients
4 servings
Instructions
Step 1
Shred white meat from chicken; set aside.
Step 2
Heat olive oil in a large skillet on medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers; cook until tender (about 7 minutes. Transfer to a bowl; set aside.
Step 3
When ready to assemble, preheat oven to 350 degrees.
Step 4
Place enchilada sauce in a pan over medium heat.
Step 5
Dip tortillas into sauce, one at a time to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas.
Step 6
Place cheese in a bowl, and toss to combine.
Step 7
Top each tortilla with 2 Tablespoons grated cheese.
Step 8
Roll up tortillas, and place snugly seam side down, in a 9- × 13-inch baking dish.
Step 9
Top with remaining enchilada sauce and the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes.
Step 10
Serve with the salsa and sour cream.
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