Thursday, August 4, 2011

Chicken Enchiladas

I have a wonderful and easy recipe
 to share with you if you are:
<>< stumped on what do make for supper
<><  in need of an idea for bringing a meal to a friend or neighbor
<>< attending a pot-luck party or someone requests a dish with a Mexican flare!

 Chicken Enchiladas
This is an easy dish to whip up together quick!

Just saute all your ingredients and then layer in a pan.

Getting ready to go in the oven...
Every bite is flavorful and delicious!
Serve with a crisp green salad and your meal is complete!

Chicken Enchilada Easy
4 cups chicken (skinless-boneless-cut into bite size chunks)
1 onion (diced)
3 cloves garlic (crushed)
1 red pepper (cut into strips)
1 green pepper (cut into strips)
2 carrots (peeled and shredded)
2 cans chili beans (drained)
4 cups tomato sauce
1 t cumin
1/2 t each: parlsey, oregano, onion powder, garlic powder, chili powder
4 cups cheese (shredded, Mozzarella~Cheddar or Monterey Jack)
1 pkg. corn tortillas
Season chicken with kosher salt, cracked black pepper and spices- saute in a skillet with olive oil unto cooked through. Remove, set aside and keep warm.
In the same skillet, saute onion, peppers & carrot until tender and golden brown - add garlic last.
Add chili beans and tomato sauce and simmer for 5 minutes ~ add chicken and stir until flavors are blended.
In a 9x13" pan layer the following: 
Sauce to cover the bottom~followed by sauce~then tortillas.
Repeat layer and top with tortillas garnished with tomato sauce, cheese and fresh cilantro.
Bake @ 350 degrees for 30 minutes.
Serve with a dollop of sour cream.

I am linking to the following parties:


  1. This is a classic potluck dish. Thank you for sharing your tasty version with Vintage Recipe Thursday. Have a great day, Conchetta. :-)

  2. What a great recipe Concetta. My kids always love these. Thanks for linking it to Home Sweet Home!


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