These are really simple enchiladas to make, but remember that some people cannot tolerate cilantro, if you have anyone in your family who complains about cilantro tasting like soap, don’t put cilantro in your dishes. It’s a genetic thing.
4 Medium Chicken Breasts, cooked and cut in strips
2 TBS Olive Oil
1 tsp Pink Himalayan Salt
1 PKG 10 LG Tortillas
1 Can Green Chile Enchilada Sauce
1 Small Can Diced Green Chiles
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 15 oz Can Diced Tomatoes, drained
3 Cloves Garlic, minced
3/4 Cup Sour Cream
1/2 teaspoon of cumin powder
Chopped Fresh Cilantro (optional)
1/2 pound of Pepper Jack Cheese shredded
To cook the chicken breasts braise the outsides in 1 TBS oil in a non stick skillet, transfer to baking pan, sprinkle with 1 tsp salt. Bake for 18 to 20 minutes uncovered in a preheated 400°F oven until no longer pink inside. Check temperature with a meat thermometer. Internal temperature should be 170° F. Let chicken stand for 30 minutes to cool before cutting into strips.
Tip: You can precook chicken as above, then after cooling for 30 minutes, individually wrap chicken breasts in waxed paper. Then put into individual air tight freezer bags. Label. You can freeze cooked chicken breasts like this for up to 4 months. This way you can thaw them out to use in recipes like this.
1. In the same non stick skillet you braised the chicken, adding more oil if needed, cook the bell peppers, green chilies, diced tomatoes, jalapenos, cumin and garlic until the peppers are done about 10 minutes. Add the chicken strips to coat.
2. In a separate bowl large enough to dunk the tortillas, place the Green Chile Enchilada Sauce. Dip each tortilla in the sauce, coating both sides.
3. Place 1/10th of the ingredients into each, roll and place in a 9×13 glass baking dish sprayed with non stick cooking spray. (Tip: use the glass baking pan for your rolling station to avoid a mess.)
4. Pour over top any remaining sauce. Top with 1/2 pound shredded pepper jack. Cover tightly with foil or if your pan has a lid put on the lid. Label and Freeze.
To Serve: Reheat from frozen for 45 minutes to 1 hour in 350° oven with foil on. Remove foil last 10 minutes. Serve with Sour Cream with fresh cilantro on top.