These are one of our favorite week night meals. It comes together very easily and I must say is better than the ones we have eaten at several restaurants. It has a warm, juicy, cheesy filling that you will just want to keep eating more of even after the last bite. Try them and see!
2 chicken breast
1/2 medium onion, diced
1 green bell pepper, diced
1 cup mushrooms
1 (4.5 oz) can green chilies
1 (10 oz) can enchilada sauce
1 cup four cheese mexican blend shredded cheese
a handful of cilantro, chopped
6 flour tortillas
Rinse chicken with water. Pat dry. Squeeze lemon juice over. Line a baking sheet with foil and place chicken on it. Season both sides with salt, pepper, garlic powder, and drizzle with olive oil. Bake on 350 degrees until cooked.
Meanwhile, heat a skillet with a little olive oil and butter. Saute the onion, bell pepper, and mushrooms until soft. Season with salt and black pepper. Transfer to a large mixing bowl. Add half the cheese and half the enchilada sauce. Also add the can of green chilies and cilantro. Mix.
When the chicken is cooked, shred and add to the mixture. Fill tortillas. Roll, folding in the edges so nothing falls out. Place in a baking dish that is lightly coated with cooking spray. Cook in oven for 10 minutes for the tortilla to crisp. Take out and pour remaining enchilada sauce and the rest of the shredded cheese. Return to oven, cover with foil, and cook for 20 minutes. Remove foil and cook for another 5-10 minutes until the cheese is melted and golden. Serve with black beans or refried beans and Mexican rice. Top with a dollop of sour cream, chopped green onions, shredded lettuce, and diced fresh tomatoes.
Source: daliasdelights original