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Author Notes: This recipe was inspired simply by one of my favorite cuisines, Mexican. My whole family loves it actually and enchiladas are always an easy pleaser while you can prepare them any way you want. This red pepper herb sauce makes for a very flavorful enchilada and could be made by my four year old daughter Kaia, with a bit of guidance of course! —JennT1981
Makes 6 enchiladas
- 6 large whole wheat tortillas
- 3 boneless, skinless chicken breasts
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1/2 lime, juiced
- 3 1/2 ounces black olives, sliced thin
- 1 cup Monterey jack cheese, shredded
- 1 cup spicy cheddar, shredded
- 1/2 cup sour cream, to garnish
Roasted Red Pepper Herb Sauce
- 6 ounces roasted red peppers
- 1 large tomato, chopped
- 4 cloves garlic, quartered
- 1/2 cup cilantro, roughly chopped
- 1 teaspoon ground Mexican oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt, to taste
- Preheat oven to 350 degrees F.
- Season both sides of chicken with salt and pepper and sprinkle with lime juice coating them.
- Place on a microwavable plate and cook just until no longer pink about 3 to 4 minutes per side.
- Let cool then using fingers shred apart.
- In a small bowl combine both cheese and mix well.
- Evenly place about half of each breast in the center of each tortilla, divide olives evenly between the six enchiladas then sprinkle 2 tablespoons of cheese mixture onto each.
- Tightly roll and fold each into an enchilada and place in an 8 x 11 baking dish seam side down.
- In a blender combine ingredients for sauce and pulse until smooth.
- Evenly pour over each enchilada then sprinkle remaining cheese evenly across the top.
- Cover with foil and bake about 25 minutes.
- Remove foil and bake another 5 minutes or so until golden and bubbly.
- Evenly garnish each enchilada with a dollop of sour cream.
- This recipe was entered in the contest for Your Best Red Pepper Recipe