CHICKEN-ROASTED RED PEPPER ENCHILADAS

Obviously enchiladas are a family favorite since I make them a couple times a month. They’re all good–really can’t go wrong with enchiladas–but the roasted red pepper makes these stand out beautifully. Easy to make and too good not to eat down to the last serving.

Chicken-Roasted Red Pepper Enchiladas

3 cups chopped deli-roasted chicken

1-1/2 cups chopped roasted red pepper (I used jarred)

1 cup frozen corn, thawed

1/2 cup (4 oz) reduced fat cream cheese, softened

1/2 tsp ground cumin

1/4 tsp sea salt

1/4 tsp ground black pepper

9 small corn tortillas

1 tbsp olive oil

1-1/2 cups chopped onion, divided

1 cup chicken broth

3/4 cup salsa verde

3 tbsp chopped jalapeno pepper, divided (yes, the picture shows minced but that’s because I let Junior Too have at it)

3/4 cup grated triple cheese (white, sharp, and mild cheddar mix)

1) Preheat oven to 425 degrees; lightly oil a 13×9″ baking dish

2) To medium-sized mixing bowl, add: chicken, roasted red pepper, corn, cream cheese, cumin, salt, and pepper; mix well and set aside

3) Heat large skillet over medium-high heat; cook tortillas 30 seconds each side (2 at a time if your skillet is large enough); cut into quarters and set aside

4) To same skillet over medium-high heat, add 1 tbsp olive oil and onions; cook 7 minutes, stirring often, until softened and transfer half the onions to the chicken mixture and mix well

5) Return skillet with remaining onions to stove top and heat over medium; add chicken broth, salsa verde, and half the jalapenos; cook 10 minutes, stirring salsa mixture occasionally; remove from heat

6) Spread 1/2 cup salsa mixture over bottom of baking dish; layer half the tortilla quarters over salsa, followed by half the chicken mixture, the remaining tortilla quarters, and the remaining chicken mixture; bake in oven 15 minutes; scatter cheese and remaining jalapeños over top and cook additional 3 minutes until cheese melts; serve it up!

Servings: 6

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