Enchiladas rojas

Enchiladas rojas

Ingredients/Components

• pkg - 1 oz
• salt - 1/2 tsp
• sliced green onions - 1/2 c
• 4 oz - 1 c
• Pace picante sauce - 3/4 c
• medium red bell peppers - 2 item
• flour tortillas 7 to 8-inch - 8 item
• shredded or chopped cooked chicken - 3 c
• optional toppings: shredded lettuce, sliced ripe olives, dairy sour cream - 1 item

How to make enchiladas rojas:

Chop one pepper; set aside. Coarsely chop remaining pepper and place in blender container. Blend until smooth, scraping down sides occasionally. Gradually whisk pureed pepper into cream cheese with Pace picante sauce and salt. Combine chicken, chopped pepper, onions and 1/2 cup of Pace picante mixture. Spoon a generous 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in lightly greased 11 x 7 x 2-inch baking dish. Spoon remaining sauce over enchiladas. Cover dish with wax paper. Cook at high about 10 minutes or until hot, rotating dish 1/4 turn after 3 minutes of cooking. Sprinkle with cheese. Garnish as desired.

Recipe categories: Lunch/snacks, Breakfast, Main dish.