Description
Chicken enchiladas filled with spiced chicken, bell pepper, and tomato sauce, topped with melted cheese and baked until warm and comforting.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast
- 1/2 cup shredded sharp cheddar
- 1 1/4 cups tomato passata
- 8 medium flour tortillas
- 2 bell peppers
- 2 shallots
- 2 cloves garlic
- 1 bunch green onions
- 1/2 chicken bouillon cube (0.18 oz)
- 1 tablespoon packed brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Sweet chili sauce, optional
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Cut the chicken into bite-sized pieces. Finely chop the shallots and garlic. Heat a generous splash of olive oil in a large skillet and cook the chicken for 8 to 10 minutes until browned and cooked through. Add the shallots and garlic halfway through and cook until softened.
- Meanwhile, dice the bell peppers into small cubes.
- In a small bowl, mix the dried oregano, ground cumin, and cayenne pepper. Stir the spice mix into the chicken and combine well.
- Pour in the tomato passata along with the crumbled bouillon cube and brown sugar. Stir well, then add the diced bell peppers. Heat briefly, then turn off the heat.
- Spoon the filling into 6 to 8 medium tortillas and sprinkle with the shredded cheddar. Place them in a baking dish and bake for 20 to 25 minutes. Serve with sliced green onions and sweet chili sauce if desired.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican