shredded chicken ease — Les Petites Gourmettes
Creamy chicken, corn, and roasted bell peppers fill these easy-to-make enchiladas. Bake for 20 minutes and serve with a sprinkle of cheese—perfect for busy weeknights!
Ingredients
- 2 cups shredded roast chicken
- 1/2 cup diced roasted red bell pepper
- 1 cup frozen corn, thawed
- 1 3/4 cups shredded pepper Jack cheese, divided
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- 8 flour tortillas
- 2 cups purchased green chili enchilada sauce, divided
- 1/2 cup sour cream
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