Enchiladas Rojas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Coat chicken in cumin & chili powder. Add oil to your pan and cook chicken on medium high heat (about 7 minutes on both sides) until fully cooked through. Take chicken out & cool.

Step 3

Add onions to the chicken drippings. Cook on medium high until they begin to soften. Add your cubanelle peppers and cook together for about 5 minutes.

Step 4

After the pepper and onions are soft and beginning to brown, add minced garlic, green chiles & chipotle pepper. Cook another minute. Then add your canned tomatoes.

Step 5

Shred your cooled chicken and then add it back into the pan with the vegetables. Let cook and reduce for a few minutes until a solid filling is formed. If it’s too loose, add some flour.

Step 6

Soften your tortillas a bit. Microwave them each for about 20 seconds or stick them in the oven for a few (make sure they are wrapped in tinfoil if going in the oven).

Step 7

Ladle a large spoonful of sauce at the bottom of a 13×9 pan. Dip each tortilla in enchilada sauce to lightly coat. Spoon some chicken mixture in each tortilla and add some cheese if you’d like.

Step 8

Roll the tortilla up as best as possible and place the enchiladas in pan seam side down. top with remaining sauce and cheese. Bake for about 15 minutes