Spicy Baked Enchiladas

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Cinco de Mayo recipe alert! These Spicy Baked Chicken Enchiladas borrow only the best from Mexican and Italian cuisines. They are flavourful, spicy, so cheesy, and guilt-free!

Ingredients

  • store-bought roasted chicken
  • 2 tablespoons olive oil
  • small onion, finely chopped
  • green pepper, coarsely chopped
  • chipotle chili (with its adobe sauce), finely chopped
  • Salt and freshly ground pepper
  • 8-inch (20cm) flour tortillas
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated Monterey jack cheese
  • Garnishes: chopped cilantro, chopped green onions, chopped black olives

Directions

  1. Preheat oven to 350°F.
  2. Remove meat from the roasted chicken, discarding skin and bones. Shred by hand into 2-inch (5cm) pieces and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and green pepper and sauté until onions are translucent, about 3 minutes. Add in chilies and mix well. Pour in the Siciliana Sauce and bring to a boil. Stir in shredded chicken toss until well mixed. Season. Remove from heat and set aside to cool.
  4. Divide chicken mixture and fill tortillas, fold together and lay snugly in a lightly greased 9 x 13-inch baking dish. Spread the Arrabiata Sauce over the top and then sprinkle with the shredded cheeses.
  5. Place into preheated oven and bake for 30 to 45 minutes or until the cheese is melted and the sauce is bubbly. Serve onto warm serving plates and garnish.

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