Ingredients:
6 -8 flour tortillas
1 (4 ounce) cans green chili peppers, diced
1/2 cup roasted red peppers ( jar)
4 ounces cream cheese
4 ounces sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 -5 ounces grated monterey jack pepper cheese
7 -8 ounces grated cheddar cheese
1 lb left over shredded cooked chicken ( or more)
2 (10 ounce) cans enchilada sauce
Directions:
Turn on oven to lowest setting.
Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
Add shredded chicken and coat.
In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
Place in the pan and continue until the mixture is gone.
Top with remaining enchilada sauce then pepper jack cheese and cheddar.
Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
This dish can be easily made ahead of time; I usually make this in the morning, so I’ll I have to do is bake an hour before my hubby gets home from work.
It’s also a great dish to make when you’ve had roasted chicken the night before and want to use the leftovers.
Servings: 6-8
Time preparation: 30 min.
Time total: 90 min.