1package “Tumaro’s” Let’s skip the sandwich wraps (8 count)
1green pepper (chopped)
1/2sweet onion (chopped)
1tbspminced garlic
210 oz. cans of mild enchilada sauce
1canmild salsa (hot if you like spicy foods)
14oz can diced jalapenos
1/2tspred pepper flakes
1/2tspchili powder
1tspgarlic powder
1tspeach of salt and pepper
2cupsshredded mexican blend cheese
Instructions
Preheat oven to 375⁰ and spray 9×13 pan with non-stick spray.
Spoon 1/2 can of enchilada sauce on the bottom of the pan.
Brown ground chicken over medium-high heat.
Once browned, add pepper, onion, jalapenos, and garlic and saute until onions are translucent.
Add in red pepper flakes, chili powder, garlic powder, salt, and pepper and mix to combine.
Add remaining half of enchilada sauce to meat mixture.
Prepare assembly of enchiladas.
Layer one wrap with about 3 tbsp chicken mixture, top with 1 tbsp cheese, and 1 tbsp salsa. (Be sure to reserve 1 cup cheese)
Wrap tightly around mixture to form enchilada, and place seam side down into pan.
Continue with remaining mixture to form 8 enchiladas.
If you have any meat left over, just pour on top of assembled enchiladas.
Top with another 1/2 can enchilada sauce, and 1c cheese.
Bake for 25 minutes or until bubbling, take out and enjoy!!
Notes
Buy the pre-chopped peppers and onions mix if available in your grocery store. They make life so much easier, and quicker! Not a fan of ground chicken? Buy a rotisserie chicken, debone and shred it into small pieces to use.