Makes: 6 entrée servings
12 5-to-6-inch corn tortillas
Cooking oil spray
2 boneless, skinless chicken breasts (about 1 pound), sliced into small strips
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 onion, sliced
1 green or red bell pepper, sliced
12 ounces queso blanco, grated and divided
One 28-ounce can green chile enchilada sauce, divided
Preheat the oven to 400°F. Spray each tortilla on both sides with cooking spray. Place the tortillas on a foil-lined cookie sheet and bake for 5 minutes to soften them. Remove from the oven and set aside. Leave the oven on, but lower the heat to 350°F.
Heat about 1 tablespoon oil in a large skillet over high heat. Add the chicken, oregano, salt, and pepper, and sauté until the meat is opaque on the outsides, about 5 minutes. Add another tablespoon of oil, then add the onion and pepper slices and sauté until the chicken is cooked through, another 3 to 4 minutes. Remove from the heat and pour the chicken mixture into a large bowl. Add two thirds of the queso blanco and 1 cup of the enchilada sauce and toss together.
Spray a 9-x-13–inch baking dish with cooking oil. Lay all of the tortillas out flat. Spoon the filling into the middle of each tortilla, dividing it evenly. Fold each tortilla over into thirds and lay the filled enchilada, seam-side down, into the baking dish. Repeat until all of the tortillas are done and the baking dish is full.
Pour over the remaining enchilada sauce and sprinkle with the reserved cheese. Bake until the sauce is bubbling and the cheese is melted, about 15 minutes. Remove from the oven and serve 2 to each dinner.
Quick & Easy Mexican