Recipe: Baked Fiesta Enchiladas

bakedfiestaenchiladas.jpg

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This recipe is easy for dinner and feeds a lot of people.

Ingredients

  • 1 Red Pepper

  • 1/2 cup green onions

  • 1 Tbs butter

  • 1 cup sour cream

  • 1 can cream of chicken

  • 8 oz shredded sharp cheddar cheese

  • 2 cups chopped cooked chicken or turkey

  • Optional fillers - mushrooms, Mexican rice, black beans.

  • 6 flour tortillas (I sometimes stretch this to fill 10 large tortillas.  Depends on how full you want them)

  • 1 jar salsa

Preheat over to 350 degrees. Combine pepper, onion, and butter in a saucepan. Cook over medium heat about 5 minutes or until pepper are tender. Drain any liquid. Add any additional fillers. Add sour cream, soup, half of cheese. Stir in chicken.

Center about 3/4 cup filling on each tortilla, roll up and place side by side in glass casserole dish. Top with salsa and remaining cheese.

Bake on middle rack for 25 to 30 minutes or until thoroughly heated.

(Here I cheated and used only green pepper and regular sweet onions since they were all I had on hand.  I also added them to the skillet after I cooked the chicken)

enchiladas ready to cook

I love this recipe because it is super easy and you can change it around without messing up the final result or the flavor.  I have also found that the filling freezes really well making it great for a quick dinner.  I try to use the low fat, low sodium versions of the sour cream and soup to make it a little healthier.  However, you can sneak all sorts of vegetables into the filling.

We sometimes omit the salsa before baking since not everyone likes it and then just put the jar on the table.  

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