Red Pepper Sauce Chicken Enchiladas

"The red pepper sauce on these chicken enchiladas really makes these stand out. Easily prepared and healthy! If I don't have leftover chicken, I use 3 chicken breasts (about 1.3 lbs). I throw the chicken in the microwave with 1 Tbl. water in a covered glass dish. Micro High 5 minutes, turning once. If more time is needed, I micro 50% power for 2 more minutes. I like to shred the chicken with my fingers, but if I'm in a pinch for time, I just chop it in small dices. Another hint is Azteca tortillas have 2.5 grams of fat--kind of a middle ground for tortillas, not fat free, but not full fat!"
 
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photo by Kim S. photo by Kim S.
photo by Kim S.
photo by Kim S. photo by Kim S.
Ready In:
50mins
Ingredients:
8
Yields:
8 enchiladas
Serves:
6
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ingredients

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directions

  • Preheat oven to 350.
  • Spray 9x13 pan with cooking spray.
  • Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
  • Stir in picante sauce.
  • In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
  • Spoon filling onto tortilla. Roll and place seams side down in baking dish.
  • Spoon reserved sauce over tortillas.
  • Cover loosely with foil.
  • Back 30 minutes until hot.
  • Sprinkle cheese on top, can put back in oven for 5 minutes.
  • Serve on shredded lettuce. Optional: black slices and sour cream for garnish.

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Reviews

  1. This recipe was genius! My only wish was to have more sauce available since I love love love my enchiladas smothered in sauce. Five stars for a 5 star recipe!
     
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RECIPE SUBMITTED BY

I love to cook, read, garden, hiking and camping.
 
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