Chicken Enchiladas




  1. Preheat the oven to 350 degrees
  2. Put approx. 1/4 cup enchilada sauce on the bottom of a 9×13 pan and set aside
  3. Add 1-2 Tablespoons olive oil to a large saute pan and sauté the onions, peppers and garlic for just a few min until soft. Sprinkle with salt and pepper as they are cooking
  4. Add the shredded chicken, sour cream, 1/2 cup of the cheddar cheese and spices
  5. Stir all the ingredients together and take the pan off the heat and cover. Let the cheese melt
  6. Stir in the tomato sauce
  7. Layer 2 Tablespoons of refried beans onto each tortilla (if desired)
  8. Top with 1/3 cup chicken and roll the tortilla up and place it in a 9×13 glass dish. Continue until you either run out of chicken or tortillas
  9. Top them with enchilada sauce and the remaining 1/2 cup cheddar cheese and 1/2 cup mozz cheese
  10. Cover and bake for 20 minutes or the cheese is completely melted and they are warmed through
  11. Serve with Mexican rice as a side dish or refried beans, chips and salsa