This quick recipe comes together beautifully when the mid-week rush is on and there seems to be no time to cook.
- 2 cooked chicken breast halves (see above)
- 1 T. olive oil
- 1 red pepper, diced
- 1 medium onion, diced
- 1 pkg. taco seasoning mix
- 3/4 c. water
- 6 flour tortilla shells
- 2 oz. shredded pepper jack cheese
- 1/4 c. sliced black olives
- 1/4 c. sliced green onions
- 1/4 c. chopped tomato
Preheat the oven to 400 degrees. Using two forks, shred the chicken into bite-sized pieces. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the pepper and onion and cook until they are softened, but not browned. Add the taco mix and water and cook until heated.
Spoon half of the sauce into the bottom of a baking pan coated with cooking spray.
Add the chicken to the remaining sauce and mix to coat well. Spoon the filling evenly among the 6 tortilla shells and roll them tightly. Place them side-by-side in the prepared pan so that they fit snugly. Top with the cheese, olives, onions and tomatoes.
Bake the enchiladas in the preheated oven for 20 minutes or until they are heated through and the cheese is melted. Allow them to sit for 5 minutes before serving.
- Yields: 4 servings
- Preparation Time: 35 minutes