Ingredients
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6 -8 flour tortillas
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1 (4 ounce) can green chili peppers, diced
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1/2 cup roasted red pepper (jar)
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4 ounces cream cheese
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4 ounces sour cream
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon cayenne pepper
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7 -8 ounces grated cheddar cheese
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1 lb left over shredded cooked chicken (or more)
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2 (10 ounce) cans enchilada sauce
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4 -5 ounces grated monterey jack pepper cheese
Instructions
- 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.