Enchiladas Rojas
Creamy chicken enchiladas with roasted red peppers and Monterey Jack cheese, offering bold flavors and smooth textures, perfect for comforting family dinners or gatherings.
Ingredients
- 2 medium red bell peppers ⓘ
- 1 (3 oz.) package cream cheese, softened
- 3/4 cup Pace picante sauce ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups shredded or chopped cooked chicken
- 1/2 cup sliced green onions ⓘ
- 8 flour tortillas (7 to 8-inch)
- 1 cup shredded Monterey Jack cheese ⓘ
- optional toppings: shredded lettuce, sliced ripe olives, sour cream ⓘ
Instructions
- Chop one bell pepper and set aside.
- Coarsely chop the remaining bell pepper and place in blender container.
- Blend until smooth, scraping down sides occasionally.
- Gradually whisk the pureed pepper into cream cheese with Pace picante sauce and salt.
- Combine the cooked chicken, chopped pepper, green onions, and 1/2 cup of the Pace picante mixture.
- Spoon a generous 1/3 cup of the chicken mixture down the center of each tortilla, then roll and place seam side down in a lightly greased 11 x 7 x 2-inch baking dish.
- Spoon the remaining sauce over the enchiladas.
- Cover the dish with wax paper.
- Cook at high power for about 10 minutes or until hot, rotating the dish 1/4 turn after 3 minutes of cooking.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Garnish with shredded lettuce, sliced ripe olives, and sour cream as desired.
Nutrition & Diet Analysis (per serving)
242
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).