By Roselou Warren
Published on September 1, 2014

Healthier side, but still so very good! This chunky chicken enchilada recipe is a perfect dinner or potluck dish…

INGREDIENTS

• 12 corn tortillas
• 1 chicken, 3 to 4 pounds
• 2 quarts homemade or low-sodium canned chicken stock
• 2 tbps extra-virgin olive oil
• 1 onion, halved and cut into ¼ inch slices
• 2 green or red bell peppers

FOR THE GARNISH

• Pepper and tomato salsa
• Sour cream

FOR THE GARNISH

• 2 cups of grated cheese
• 2 cups of grated cheddar cheese

DIRECTIONS

• Place chicken in a large pot and pour chicken stock over it
• Add enough water to cover if necessary
• Bring it to a boil, then simmer and cook until the chicken is tender, about 1 hour
• Transfer chicken to a bowl to cool and reserve the stock to use for enchilada sauce if desired
• Remove meat from bones and shred; set aside
• Heat olive oil in a large skillet. Reduce the flame to medium heat
• Add onion and cook until the slices start to soften, for about 5 minutes
• Add peppers and cook until tender, about 7 minutes
• Transfer to a bowl and set aside.
• When ready to assemble, preheat oven to 350 degrees
• Place enchilada sauce in a medium saucepan
• and cook over medium heat
• When hot, dip tortillas into sauce, one at a time, to soften and place side by side on two baking sheets
• Divide the shredded chicken and pepper mixture among the tortillas
• Place cheeses in a bowl and toss to combine. Top each tortilla with 2 tbps of grated cheese
• Roll up tortillas and place snugly seam side down in a 9-by-13-inch ovenproof baking dish
• Top them with the remaining enchilada sauce and grated cheese
• Bake until the enchiladas are heated through and the cheese is melted, for about 30 minutes
• Serve with the salsa, sour cream or both if desired