You can always adjust this recipe for as many enchilada's as you wish.
9X9 inch baking dish = 4 enchilada's
9X13 inch baking dish = 8 enchilada's
Boneless chicken thighs or breasts (enough to make 4 medium size burritos)
1 red bell pepper
1/2 red onion
2-3 cans Embassa or Herdez green tomatillo sauce
1 jar Pace Chunky green salsa
1 can sliced olives (optional)
1 can chopped green chilies or chopped fresh jalapeno's (optional)
1-8oz package of Sargento Mexican (4-cheese mix) or more if prefered
1 package medium size flour tortillas
There are no exact measurements for the spices!
Garlic powder (granulated is best)
Slice the bell pepper into small strips (1/8 -1/4 inch wide).
Slice the onion into small slices (1/8 -1/4 inch wide).
Slice the chicken into small bite size pieces.
Cook the bell pepper, onion and chicken in olive oil on fairly high heat trying not to make the oil burn.
Brown each ingredient by cooking each in small portions and seasoning each batch with cummin, garlic and a sprinkle of black pepper.
Combine the bell pepper and onion in a bowl and put the chicken in another bowl.
Pour 2 cans of the tomatillo sauce into a shallow bowl, dip the tortillas into the sauce and coat each side. Lay the tortilla on a plate or
Cutting board. Add the desired amount of chicken, bell pepper/onion mix, chilies and olives. Sprinkle some cheese on top and roll up the tortilla.
Place in a 9X9 inch baking dish. About 4 enchilada's is the maximum amount. Pour the remainder of the tomatillo sauce along the edges.
Add the chunky green salsa on top and along the edges (about 1/2 the bottle). Add the remainder of the cheese on top of the enchilada's.
Cover with foil and bake at 350-400 for 15 minutes or until cheese starts to bubble. Remove the foil and continue to bake until the cheese
starts to brown. When cheese is desired color, remove from oven and cool for 10-15 minutes.
Dive in and enjoy with any favorite salsa (red, green?)