Red Pepper Sauce Chicken Enchiladas
photo by Kim S.
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
8 enchiladas
- Serves:
- 6
ingredients
- 2 red bell peppers, divided use
- 85.04 g cream cheese
- 2.46 ml salt
- 177.44 ml picante sauce
- 709.77 ml chicken, shredded
- 118.29 ml green onion, sliced
- 8 flour tortillas, 10 inch
- 236.59 ml reduced-fat sharp cheddar cheese, shredded
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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RECIPE SUBMITTED BY
Kim S.
Lexington, Kentucky
I love to cook, read, garden, hiking and camping.