Cheese And Chicken Enchiladas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups shredded cooked chicken (or browned ground beef)
• 1 (8 ounce) package shredded mexican blend cheese (2 cups)
• 1 cup shredded cheddar cheese (4 oz)
• 2 sweet red peppers, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• 12 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 3/4 cup half-and-half

Recipe

• 1 heat oven to 350°f
• 2 place cooked chicken in a large bowl. add 1 cup of the mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
• 3 wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. alternatively, wrap tortillas in aluminum foil and warm in heated 350°f oven for 10 minutes.
• 4 whisk together enchilada sauce and half-and-half in a small bowl. spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
• 5 dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. place, seam side down, in sauce in baking dish.
• 6 repeat with remaining tortillas and filling. pour remaining sauce mixture in bowl over enchiladas in dish.
• 7 chop remaining 1/2 cup red peppers. sprinkle remaining 1 cup mexican cheese over encholadas in dish. top with chopped peppers. cover baking dish with aluminum foil.
• 8 bake enchiladas in heated 350 oven for 15 minutes. remove foil. bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.