I love mexican food. Especially any dish served with guacamole. These enchiladas are super yummy, simple and deliciously served with heaps of guacamole.
2 large boneless chicken breasts (cut into small strips)
1 green pepper (sliced)
1 red or yellow pepper (sliced)
2 onions (sliced in half and lengthwise)
3-4 green onions (chopped)
1/2 cup cheddar cheese
1/4 package of cream cheese
1/2 sour cream
Large whole wheat tortillas (I used 5, but it depending how full you stuff them!)
1 tsp oregano
3 cloves of garlic
1 tsp cayenne pepper
1 tbsp chili powder
1 tbsp cumin
2 tsp onion powder
3/4 cup salsa (1/2 cup to cover bottom of casserole dish)
Preheat oven to 350.
Spread 1/2 cup of salsa over 9 x 13 casserole dish. Sauté sliced peppers on medium-high heat with oregano and 1 clove of garlic until tender and slightly browned. Spread most of the peppers evenly over the salsa (save the rest to garnish the top). Sauté sliced onions in olive oil until golden brown and tender. In a medium bowl, mix sour cream, cream cheese, 1/4 cup of the cheddar cheese, green onions, 1/4 cup of salsa and add in the sautéed onions. Sauté chicken over medium heat with 2 cloves of garlic, cayenne pepper, chilli powder, cumin and onion powder. Add in a tbsp of salsa. Once thoroughly cooked, take off the heat and add to the cream cheese, onion mixture. Now, it’s assembly time. Fill those tortillas with roughly 4-5 tbsp (or as full as you want them) of the chicken mixture. Roll and place in the casserole dish over the salsa and peppers. This recipe usually makes about 6 rolled tortillas. Spread the remaining 1/4 cup of cheddar over the tortillas and garnish with the remaining peppers.
Bake for 25 minutes until golden brown.
Serve with salsa, sour cream and loads of guacamole. Mmmmm mmmmm soooo good!