Wednesday, June 11, 2008

Enchiladas Del Rio

Tonight I made up my own version of chicken enchiladas. They ended up being pretty darn good, so I thought this would be my first recipe entry. The name comes after what we call our apartment, the Cabana Del Rio.

2 large chicken breasts chopped (Or 3-4 medium)
1 red bell pepper chopped
1 small onion chopped
Diced jalapenos (optional)
4.5 oz. can green chilies
6-8 multi-grain tortillas
1-1/2 cups shredded cheese
1-10 oz. can of Green Enchilada Sauce
Chili powder (to taste)
Fajita seasoning (to taste; we use Bolner's Fiesta Brand on EVERYTHING)

Preheat oven to 350 degrees. Cook chopped chicken, bell pepper and onions in large skillet on medium-high heat in 2-3 tbsp. of oil for about 10 minutes or until chicken is done. Drain and return to skillet. Add green chilies and jalapenos. Saute for 3-4 minutes. Spray 9X12 pan with cooking spray. Spoon chicken and vegetables into tortilla shells. Place in baking dish with flap down. Cover enchiladas with sauce and cheese. Bake in oven for 15-20 minutes. Remove from oven and let sit 5 minutes before serving. Yields: 6-8 enchiladas. (Can easily be doubled to feed more people.)

Suggested sides:
Because these were so filling, we just had chips and salsa on the side. Also can be served with refried beans, Spanish rice, salad, corn, or whatever you like best!!!!

1 comment:

crackers and cheese said...

Were I to feed a dozen people with this recipe, would I need to double or triple it? And about how long would that take to cook?

I sometimes cook for my church small group (about 12 of us), so any recipes of things that are easy to make in bulk would be awesome!