Monterey Chicken Enchiladas Recipe


1 teaspoon olive oil
1 cup diced green pepper
2 cups cooked, chopped chicken
1 - 14 ounce can Red Gold Petite Diced Tomatoes, drained and divided
1 cup barbecue sauce, divided
2 1/2 cups cheddar jack shredded cheese, divided
1/4 cup water
8 - 8 inch flour tortillas
8 sliced cooked bacon, crumbled
2 diced green onions

  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil on medium heat in a large skillet. Add the green peppers and saute for 3-4 minutes.
  3. Add the chicken, 1 cup tomatoes, and 1/2 cup barbecue sauce. Stir together until heated through.
  4. Add 1 cup of the cheese and stir until melted.
  5. Stir together the remaining 1/2 cup barbecue sauce and water. Spread half of this mixture in the bottom of a 9x13 baking dish.
  6. Lay the tortillas out on the counter and divide the chicken mixture evenly down the center of the tortillas. Roll them up tightly and place side by side in the prepared pan.
  7. Spread the remaining thinned barbecue sauce on top of the tortillas. Sprinkle the crumbled bacon evenly over the top, and then top with the remaining cheese.
  8. Place the pan in the oven and bake for 20 minutes. Broil for the last minute to brown up the top of the cheese, if desired. Top with the remaining tomatoes and diced green onions immediately before serving.

Original recipe visit: Monterey Chicken Enchiladas @

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