Cheri's Chicken Enchiladas Ole'

10-12 enchilada’s

10-12 tortilla’s, large corn (GF option) or small flour 

2 Tbsp. butter

1 small white onion, diced

1 small red bell pepper, diced

1-2 cloves garlic, minced

1 1/2 tsp. McCormick’s fajita seasoning*

1 tsp. ground cumin

1/2 tsp. sugar

2-3 cups cooked chicken, diced or shredded

OPT: 1 1/2 cups salsa

OPT: 4 oz. cream cheese

1/2 cup chicken broth

4 oz. can chopped green chiles 

8 oz. Mexican cheese, shredded

28 oz. enchilada sauce (Las Palmas or homemade)

2 green onions, sliced

1—4 oz. black olives, sliced

Garnish: chopped lettuce, diced fresh tomatoes, sour cream and guacamole

In a large saucepan: melt the butter, then add the onion and bell pepper. Saute’ until caramelized. Add the fajita seasoning, cumin and sugar and cook 1 more minute. Stir in the chicken, and, if using, the salsa and cream cheese, chicken broth and chilies. 

Preheat the oven to 350 degrees. You want to “brown” each tortilla on either side prior to making the enchiladas to help them hold together—you just want them to get some dark spots. To do this, using a tongs, you can lay them on top of your gas burners, brown and flip. If you have an electric stove, you can also use a lightly oiled frying pan and lightly cook each one. Set aside each one as you brown them.

Using a rimmed baking sheet, pour out some enchilada sauce, coat both sides of the tortilla and put a handful of cheese down the center and top it with a scoop of the chicken filling. Roll-up and place on your baking dish seam side down. Continue with the rest of the tortillas. Spoon enchilada sauce over each. Bake 20 minutes. Remove and sprinkle with remaining cheese, green onions and black olives. Bake an additional 8-10 minutes. Let sit 10 minutes before serving with garnishes.  

*This is in the chili and spaghetti packet section—not in the spices