Categories: entree

Ingredients

• 1 15-ounce can enchilada sauce
• 8 packaged flour tortillas
• 4 cups (about 1 pound) chopped rotisserie or other cooked chicken
• 1 small red or green bell pepper, cored and diced
• 1/4 - 1/3 cup onion
• 1 6-ounce bag shredded Mexican blend, Cheddar or Monterey Jack cheese
• Optional: sour cream, guacamole and/or salsa for serving

Directions

1. Prepare the pan and tortillas: Preheat the oven to 400 degrees F. Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.

2. Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Drizzle about 1 tablespoon enchilada sauce over the filling.

3. Roll and bake: Starting at one end of the pan, roll the tortillas up so the seamed side of each tortilla is face-down in the pan. Pour the remaining enchilada sauce evenly across the top of the tortillas, then top with the remaining cheese. Bake for 15-20 minutes, until the cheese is melted and bubbly. Cool to room temperature.

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