Enchiladas Rojas

A sauce is made of pureed red bell pepper, picante sauce and cream cheese. Half is combined with chicken, the remained is used to top tortillas.

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Ingredients:

• 2 medium red bell peppers
• 1 3 oz. package cream cheese, softened
• 3/4 cup picante sauce, mild, medium, or hot (to your taste)
• Salt, to taste
• 3 cups shredded or chopped cooked chicken
• 1/2 cup chopped green onions
• 8 flour tortillas
• 1 cup shredded monterey jack cheese
• Optional toppings: shredded lettuce,
• sliced black olives, sour cream

Method

Chop one pepper and set aside. Coarsely chop remaining pepper and place in blender; blend until smooth. Add cream cheese and picante sauce to blender and mix lightly. Combine chicken, the chopped pepper, green onions, and HALF of the cream cheese mixture in a big bowl. Spoon a generous amount of chicken mixture down the center of each tortilla, roll up and place, seam side down, in a lightly greased 11x7x2" baking dish. Spoon the remaining cream cheese sauce evenly over all. Cover with foil; bake at 350F about 45 minutes. Take out of oven and sprinkle with the jack cheese. Let stand for 5 minutes. Garnish as desired and/or serve with optional toppings.

Notes:

Number of servings: 4 servings

Submitted By: mele.tanner
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