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Mom's Cheesy Chicken Enchiladas

As a teen, these enchiladas were a favorite with our friends and constantly requested. They remind me of every home party and sleepover we had in high school. (Why did those stop in adulthood anyway?)

Prep
Cook
Serves 12people
Ingredients
1/2
onion, chopped
1
bell pepper, diced
1
lb lb ground chicken breast
1/2
packet of dry enchilada seasoning
extra chili powder to your spice preference
1
large can red enchilada sauce or 2 small cans
12
tortillas (corn or flour)
2
cups mexican shredded cheese blend
Directions
1.
Fry onions in 1-2 tablespoons of oil (I used olive oil).
2.
Add ground chicken, and stir until cooked.
3.
Add diced bell pepper.
4.
Add dry enchilada seasoning and chili power. Mix in.
5.
Add a 1-2 dollops of canned enchilada sauce.
6.
If needed, add pinch of salt and pepper to your taste.
7.
Spray baking dish with Pam or oil. Then pour layer of sauce and cover bottom of pan.
8.
One by one, coat tortillas with enchilada sauce on both sides.
9.
Fill with 1 large spoon of the chicken filling. Add cheese.
10.
Roll up, and place in baking dish. Do this with each tortilla, one by one, until dish is full.
11.
Pour enchilada sauce on top to cover. Sprinkle cheese on top.
12.
Bake in oven at 350 degrees until cheese is bubbly on top.
13.
Can garnish with a dollop of sour cream, black olives, or chopped green onion.

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