Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: La Tourangelle Extra Virgin Olive Oil Spray, Organic; Cebollitas Bunch; David's Kosher Salt; Hot House Red Bell Peppers; McCormick Ground Cumin; Elephant Garlic; Foster Farms No Antibiotics Ever Shredded Chicken Breast; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Cacique Cheese, Part Skim Milk, Queso Quesadilla; SIGNATURE SELECTS Enchilada Sauce, Red, Medium; SIGNATURE SELECTS Tortillas, Flour, Burrito Style

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Preheat oven to 350°F.
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Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.

Add red bell pepper and sauté for another 2 minutes.

Add cumin and garlic and sauté for an additional minute.

Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.

Pour half of the enchilada sauce in a 9 x 11 inch baking dish.

Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.

Repeat with the remaining tortillas and filling, placing them snugly in the dish.

Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)

Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.

Serve with chopped cilantro and a dollop of sour cream if desired.

Mexican Enchiladas

Serves 4

15 mins prep

25 mins cook

40 mins total

What you need

How to make

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