Chicken Enchiladas

Last night was the first time I had ever made enchiladas like this. They were really good! They were not as simple to make as I would have liked, but if you have an extra set of hands this recipe can be made easily. The inside of the enchiladas consisted of: sauteed onions and red bell peppers, cilantro, chicken, shredded cheese, sour cream, and seasoning. Yum! I used a rotisserie chicken and the whole process only took about 30 minutes! After eating I realized 2 things: my enchiladas definitely needed more cheese on the inside and more enchilada sauce on the outside! Next time after rolling the enchiladas, I will pour the remaining enchilada sauce over the rolls, then top with cheese.

Ingredients:
- corn tortillas
- rotisserie chicken, deboned and shredded
- 1 can of enchilada sauce
- 2 cups of sour cream
- ALOT of shredded cheese (approx. 3 cups)
- 1 cup of chopped green onions
- 1/4 cup of chopped onion and red bell pepper
- handful of chopped cilantro
- seasoning
- canola oil

Directions:
1) Preheat oven to 375 degrees.
2) Cook the onions and red bell pepper until soft.
3) Turn the fire to the lowest setting. Add the chicken and seasoning (to taste).
4) Add about 1 cup of sour cream (You may need to add more depending on how much chicken you use. ),  some green onions, and some shredded cheese.

*This is where the extra set of hands comes in!  Because you can only fry the tortillas one at a time, it helps to have one person in charge of the frying and one person in charge of the stuffing/rolling.

5) In another pan, heat up the canola oil. Using tongs, fry tortillas one at a time, for only a few seconds per side (don't allow to crisp).
6) Remove from oil, then dunk tortilla in the enchilada sauce. Then lay the tortilla on a plate and spoon a few tablespoons of the sour cream mixture in the middle.
7) Roll tortilla and place face down in a baking pan, and cover with cheese. Repeat until all sour cream mixture is used up. Here is a picture of my baking pan.

8) Bake for 15-20 minutes until the cheese is melted and the enchiladas are bubbly.

9) Voila!

    
     Get Cookin'!