Love and Zest's tasty enchilada sauce is used to make these homemade chicken enchiladas, which are full of softly shredded chicken and melted cheese. This dish is delicious and comforting, and it's great for a family dinner or a get-together with friends.
Ingredients: 2 cups shredded cooked chicken breast. 1 cup Love and Zest Homemade Enchilada Sauce. 1 cup shredded cheddar cheese. 8 small corn tortillas. 1/4 cup diced onion. 1/4 cup diced green bell pepper. 1/4 cup diced red bell pepper. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro for garnish.
Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion, green bell pepper, and red bell pepper. Saut until softened, about 5 minutes. Add shredded chicken, chili powder, cumin, salt, and pepper to the skillet. Cook for another 2-3 minutes until chicken is heated through and well coated with spices. Warm the corn tortillas according to package instructions or until pliable. Spread a thin layer of Love and Zest Homemade Enchilada Sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the baking dish. Pour the remaining Love and Zest Homemade Enchilada Sauce evenly over the enchiladas. Sprinkle shredded cheddar cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly. Garnish with chopped fresh cilantro before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Cherry Hollands Rabbitry
