Monday, June 29, 2009

Fajita Enchiladas

These enchiladas were a recipe of my Uncle Tom's that were a huge hit at our gathering! They are very simple and come together quickly, but are packed with fajita flavor. This recipe would be great for a larger gathering because it's very filling and is hearty enough to serve a crowd. It can, however, be easily divided and made as a delicious weekday dinner meal.

Fajita Enchiladas

1 Tb. olive oil
1 Lb. boneless, skinless chicken breast, cut into 1/2 inch pieces and cooked (we used most of a whole chicken roaster for added flavor and tenderness)
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 large onion, thinly sliced
1 (4.5 oz.) can chopped green chiles
3 C. shredded cheddar or Mexican blend cheese (we used both)
2 (10.5 oz) cans red enchilada sauce (or just use one large can)
1 package flour tortillas (12 tortillas, 6-inch round)
1/4 C. fresh cilantro, chopped

Heat oven to 350 degrees. In a 12-inch skillet, heat the oil over medium heat. Add peppers and onion. Cook until veggies are tender but still crisp, about 4 minutes. Stir in chiles, cooked chicken, 1 1/2 cups cheese, and 1/4 C. enchilada sauce.

In the bottom of a lightly greased 13X9 glass baking dish, evenly spread about 1/2 C. of the enchilada sauce.

Spoon about 1/2 C. of the chicken mixture down the center of each tortilla. Roll up tortillas. Place each seam side down on the enchilada sauce, arranging them in 2 rows. Pour remaining enchilada sauce over the tortillas. Cover tightly with foil.

Bake 20-25 minutes or until hot and bubbly. Sprinkle the remaining cheese and back, uncovered, for an additional 5 minutes, or until the cheese is melted. Sprinkle with cilantro just before serving.

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