Total Time
1hr
Prep 30 mins
Cook 30 mins

Serve with cooked rice and red beans.

Ingredients Nutrition

Directions

  1. Heat oven to 350*.
  2. In 12-inch skillet, heat oil over medium-high heat.
  3. Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
  4. Remove from heat; drain.
  5. Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
  6. In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
  7. Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
  8. Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
  9. Bake 20 to 25 minutes or until hot and bubbly.
  10. Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
  11. Sprinkle with cilantro before serving.