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The Best Chicken Enchiladas!
By Chef: love&peace
A recipe passed down from my Boyfriend's side of the family! I fell in love the first time I tried it! If you Love cheese then this is for you!
Prep Time:
30 mins.
Servings:
6
Cook Time:
45 mins.
Difficulty:
Intermediate
Overall Rating:
90
 
 

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Recipe Ingredients & Directions

INGREDIENTS

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1 Roasted Chicken
1 Green Bell pepper (finely chopped)
1 Onion (finely chopped)
1 can of Cream of Mushroom
1 Large can of Salsa
16 oz Sour cream
1 tsp ground cumin
1 tsp Cayenne Pepper
dash pepper
dash salt
10-15 tortillas
2 packages Cheese (Mexi mix)
2 tbsp Olive oil

DIRECTIONS

First finely chop onion and bell pepper and add to frying pan. Add olive oil and cook until nice and brown. While that's cooking, pull the meat off the roasted chicken and add it to a large bowl. Once the meat is in the bowl you may start making the sauce. Sauce- Add salsa, cream of mushroom, cumin, sour cream, Cayenne Pepper, salt and pepper and mix until it's a light creamy color. Once the onion and pepper is fully cooked mix in with the chicken and add one bag of cheese. Then spread one layer of sauce to the bottom of your pan and continue to dip one tortilla at a time into the sauce. Fill tortilla with as much chicken mixture as needed and roll into a open ended burrito. Add any left over sauce to the top of enchiladas. Preheat oven at 350 degrees. Once pan is filled, cook for 35 minutes and put the other bag of cheese on top of the enchiladas and cook for another 10 minutes. Let stand for 5-10 minutes.