This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!
Ingredients for sauce:
1 small red onion, sliced
Chopped jalapenos to taste
1 cup tomato sauce (I used my homemade marinara sauce)
Cumin to taste
1 clove garlic, chopped
1/2 c. chicken broth
Ingredients for the enchiladas:
Sauce from above
3 corn tortillas
3 chopped green onions
9 oz shredded or chopped chicken
Shredded Mexican cheese
Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.
In a bowl, combine the chicken with the green onions. Season with salt & pepper.
Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.
Bake in the oven for about 15 minutes.