Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 medium red, yellow, or orange bell peppers, (cut into 1/4-inch pieces (2 cups))
  • 1 medium yellow onion, (cut into 1/4-inch pieces (1-1/2 cups))
  • 1 and 1/2 cups shredded rotisserie chicken
  • 1 and 1/2 teaspoons kosher salt, (divided)
  • 1 teaspoon ground chili powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 cups (8 oz.) shredded Monterey Jack cheese, (divided)
  • 1 and 1/2 cups fat free or lite sour cream ((or plain Greek yogurt))
  • 2 (4 oz. each) fire-roasted diced green chiles, (drained)
  • 8 (8-inch) tortillas ((we love TortillaLand))
  • 2 cups Green Enchilada Sauce ((we love homemade! See Note 1))
  • Optional toppings: diced cherry tomatoes, fresh cilantro, diced avocados, diced red onion

Instruction

  • PREP: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray and set aside.
  • ONION AND PEPPERS: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, 8 to 10 minutes.
  • CHICKEN AND SPICES: To the skillet, add the chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat and then remove the skillet from the heat and let cool.
  • CHEESE MIXTURE: In a large bowl, combine 1 cup of the cheese, the sour cream, drained green chiles, and the remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to room temperature, add it to the bowl with the cheese mixture and stir with a large spoon until the chicken and vegetables are coated evenly with the cheese mixture.
  • TORTILLAS: Prepare the tortillas according to package directions. Lay a tortilla on a work surface and soread one-eighth of the chicken and cheese mixture, leaving a bit of space on each end of the filling (you will use about a heaping 1/2 cup per enchilada.) Roll the tortilla as tightly as you can without the filling squishing out, and place in the prepared pan, seam-side down. Repeat with the remaining tortillas. Pour 1 and 1/2 up to 2 cups of the green enchilada sauce evenly over the top (use more if you want a saucier enchilada; we like 1 and 1/2 cups best). Cover the pan with foil, and bake for 30 minutes.
  • ADD CHEESE: Remove from the oven, uncover the pan, and sprinkle with the remaining 1 cup cheese. Bake, uncovered, for an 5 additional minutes, or until the cheese is melted. Sprinkle with the desired toppings and enjoy!