Enjoy best of both worlds with this Mexican combo – fajitas and enchiladas in one!
1 precooked chicken (found in the deli section)
½ red bell pepper, sliced
½ green bell pepper, sliced
1 small onion, sliced
1 large garlic clove, minced
2 Tbsp chopped canned tomatoes seasoned with jalapenos
10 corn tortillas
1 can of red enchilada sauce
Cheddar cheese, shredded
Take precooked chicken, remove all the meat, chop into bite sized pieces or shred; set aside.
In a medium pan, sauté peppers, onion and garlic in a little EVOO. Add canned tomatoes. Once veggies are almost tender, remove pan from heat and set aside.
Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and microwave for one minute, to soften. In a large casserole dish, add a shallow layer of enchilada sauce. Dip both sides of tortilla in sauce, fill with veggies and chicken, roll and place seam side down in casserole dish. Repeat.
Pour the rest of sauce over rolled enchiladas - just to cover, enchiladas should not be doused in the sauce. Top with cheese. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 5 more minutes. Let rest for 5 minutes before serving.
Serve with rice or salad and top with sour cream and salsa.