Chicken enchiladas for a crowd or hungry teenager. Great way to use up leftover chicken and quick to toss together. Make extra this reheats really well.
Course Chicken, Main Course
4cupscooked chicken, shreddedrotisserie or leftover chicken works well
1largeor two small peppers, thinly sliced green, red, or yellow all work well, choose your favorite
1mediumyellow onion, diced
1 ½tablespoonsgound cumin
6-8flour tortillas, soft taco size
3cupsmexican shredded cheese, divided
128 oz can green enchilada sauce (salsa verde), divided
Heat oven to 350 °F
Heat the oil in a warmed skillet over medium heat. Saute the peppers, onions, and garlic for 5-6 minutes until the peppers are soft and the onions are beginning to become translucent. Add the cumin and oregano and cook for another 1-2 minutes.
Remove from the heat and mix in the shredded chicken, then ⅔ cup of the enchilada sauce, then 1½ cups of the shredded cheese.
Liberally coat the bottom of a 13 x 9 casserole dish with the enchilada sauce. You will need about ⅔ cup. Don't skimp out or the enchiladas will stick to the bottom of the dish.
Place a heaping ½ cup of the chicken mixture into a tortilla and place seam side down into the prepared casserole dish. Repeat until the dish is full. I can usually fit 7 filled tortillas into a 13 x 9 dish, but the amount will depend on how full you fill each tortilla.
When the dish is full, pour the remaining enchilada sauce over the rolls, fully covering any exposed tortilla. It may seem like a lot of liquid, but it is good. You can use a butter knife to separate the rolls and get some sauce in between the enchiladas.
Generously coat some foil with nonstick cooking spray and place foil, spray side down over the casserole dish. Bake for 30 minutes.
Remove foil and sprinkle with remaining 1½ cups of shredded cheese. Return to the oven, uncovered, for another 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let sit for 10 minutes before eating (if you can).