Chicken Enchiladas

Oil Content:

This recipe is the perfect alternative to taco Tuesday – but you can have these enchiladas everyday! Try out this recipe with our Simply Pure Corn oil for an authentic taste!

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes

INGREDIENTS

4 tablespoons Simply Pure corn oil

2 cooked chicken breasts, shredded

1 onion, diced

1 green bell pepper, diced

1 ½ cloves garlic, chopped

1 tablespoon chili powder

1 tablespoon dried parsley

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

12 8-inch Corn tortillas

2 cups enchilada sauce

2 cup shredded Monterey Jack cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, half the enchilada sauce and 1 cup Monterey Jack cheese in hot oil until cheese melts, about 5 minutes.

3. Stir in chili powder, parsley, oregano, salt, and black pepper.

4. Warm tortillas in microwave for 30 seconds, covered in a wet towel.

5. Combine 2 tablespoons of corn oil and 2 tablespoons of Enchilada sauce in a pan to keep warm.

6. Roll tortillas in sauce mixture before dividing mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish.

7. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

8. Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.