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.
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
