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Chicken Enchiladas with Green Sauce and Long-Grain Recipe

   
 

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     Chicken Enchiladas with Green Sauce and Long-Grain

Category   Entrees - Maindishes
Sub Category   None
Servings   4-5
Preptime   30

Ingredients
2 Tablespoons Olive Oil
1/2 Large Onion (sliced)
2 Cloves of Garlic (minced)
2 Boneless Chicken Breasts (thinly sliced)
1/2 Green Bell Pepper (sliced)
1/2 Red Bell Pepper (sliced)
1 Teaspoon Dried Chili Flakes
2 Cups Green Sauce (recipe in other page)
8 to 10 tortillas
 
1 Cup Oil
3 Cups Shredded Cheddar/Mozzarella Mix

Instructions
Preheat oven to 350 degrees. In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until the chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once the chicken is no longer pink remove it from the heat and place the mixture into a bowl.
In a small skillet add 1 cup oil. When oil is warm submerge a totrilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on the bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.


Originally Submitted
1/1/2010





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