Super-Special Cheesy Chicken Enchiladas

Tortillas are stuffed with a mixture of chicken, red sweet pepper, onion, chilies, cumin, and cheeses. A red pepper sauce is poured over the top.

Ingredients:

• 12 corn tortillas
• 12 ounces roasted red peppers (in olive oil)
• 4 ounces of canned green chiles, diced
• 16 ounces cream cheese
• 1 T cumin
• 1/2 t salt
• 1/8 t cayenne pepper
• 1/8 t ground white pepper
• 8 ounces cheddar cheese
• 8 ounces pepper-jack cheese
• 8 ounces colby-jack cheese
• 4 chicken breasts
• 2 T olive oil (plus extra for tortillas)
• 2 cups chicken broth (divided)
• 1 large red onion, diced
• 1 red bell pepper, diced
• 1 tomato, diced
• 2 cups lettuce, shredded
• 1/2 cup sour cream for garnish
• 1/4 cup parsley, chopped

Directions:

Preheat oven to 350 degrees. Grease a 9x13 glass baking dish and set aside. Drain roasted red peppers and place in blender. Blend on high until they are smooth. Add 1 cup of chicken broth. Cut chicken breasts into small cubes. Heat skillet on medium-high and add olive oil to pan. When pan is hot, cook chicken until golden brown. Add red pepper, onion and 1 cup chicken broth. Cook until onions and red pepper are soft. Stir cream cheese, chiles, salt, cumin, cayenne and white pepper and 1/2 of the parsley into chicken mixture. Shred and combine remaining cheeses in a bowl. Place one third of cheese mixture in another bowl; set aside. Warm the tortillas in a separate skillet by dipping very briefly into a little more hot olive oil. Fill each tortilla with 1/12 of the chicken mixture and top with 1/12 of the cheese mixture. Roll up and set in 9x13 baking dish, seam side down. Continue with remaining 11 tortillas. Pour the pureed roasted red pepper mixture over tortillas in pan. Cover pan with foil. Bake at 350 degrees for 30 minutes. Remove from oven, remove foil and top with remaining cheese mixture and remaining parsley. Bake about 10 more minutes. Remove from oven and allow to rest 10 minutes before serving. To serve, place on a plate with lettuce and tomato, and top with sour cream.

Number of Servings: 6

Notes from the Cook: This recipe is as fabulous on the second day as it is on the first!