Cheesy Chicken Enchilada

So one of my clients told me about this amazing Cheesy Chicken Enchilada recipe today.  So I thought that would be a great thing to try for a Valentine's Dinner.  I bought Frontera's Red Chile Enchilada Sauce and followed the directions on the back and added in a few things.  I also tripled the recipe so I would have left overs.  Below is what I used and how I made them.

What you will need:
-rectangle cake pan (or small square pan if making less)
-3 chicken breast
-1/4 red pepper
-1/4 green pepper
-1 yellow onion
-corn tortilla's
-2 cups Colby & Monterey Jack Cheese
-2 packages of Frontera's Red Chile Enchilada Sauce

Cut the chicken up into cubes and baked at 350 for about 30-40 minutes.  While the chicken bakes dice up your onion and peppers and sauté them in a pan until onions are golden and both are tender.  Once chicken is finished baking, let cool for about 5-10 minutes and then cut until looks shredded like. 

Take out as many tortilla's as you want to use (I used 12) and wrap them in plastic wrap and microwave on high until steamy hot or about 1-2 minutes.  While tortilla's are in microwave arrange chicken, onions & peppers, and cheese in a row and grab a plate for you to make your enchiladas on. Have your cake pan ready by plate. 

Once tortillas are done take out of microwave (be careful its HOT!).  Do not fully unwrap tortillas from plastic wrap, but rather make a small enough opening so you can take one tortilla out at a time.  One by one take out a tortilla and layer hot side with cheese, chicken, and pepper and onions.  Roll up and place down in cake pan. Do this for all tortillas.  If you have any remaining peppers or onions you can sprinkle on top of tortillas.  Completely cover tortillas with sauce and sprinkle remaining cheese over the top. 

Put into oven and bake about 20 minutes or until bubbly hot.  Serve hot! 

Very Delicious!!

Enjoy!!