Chicken Enchiladas

 For beef enchiladas, replace the chicken with browned ground beef.

1 pound shredded cooked chicken (3 or 4 chicken breasts or meat from a rotisserie chicken)* 

1 tablespoon vegetable oil

½ onion, diced

½ green pepper, diced

20-ounce can Rosarita Enchilada Sauce, divided

2 cups shredded colby jack or cheddar cheese, divided

6 or 7 flour tortillas

Preheat oven to 400 degrees. Shred cooked chicken by cutting with knife and using hands to gently tear into pieces. Place shredded chicken in a large bowl. Heat a tablespoon of vegetable oil in a large skillet; add the diced onion and green peppers. Saute over medium-high heat until tender. Add the cooked onions and peppers, ¼ cup of enchilada sauce, and 1 cup shredded cheese to the bowl of shredded chicken; gently stir together.

Pour about ½ cup enchilada sauce in a 9x13 inch baking dish. Spread evenly to coat bottom of pan.

Lay out the flour tortillas on the counter. Divide the chicken mixture among the tortillas. Roll each tortilla up and place in the baking dish, seam side down. Pour the remaining enchilada sauce over the enchiladas. Spread the sauce evenly over all the enchiladas. Cover with foil and bake for 30 minutes. Remove foil. Sprinkle remaining 1 cup of cheese over top of enchiladas. Return to oven and bake for about 5 minutes or until cheese is melted and bubbly. (If desired, use oven broiler to cook cheese, but watch closely to not burn.)

Serve with cooked rice. 

*To cook chicken breasts: rub chicken breasts with a little olive oil and place on a greased or foil lined baking sheet. Bake in a 400 degree oven for 25 minutes or until inside is fully cooked (juices should run clear with no pink showing). Chicken can be cooked and stored in the refrigerator until ready to use.