Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 1 bell pepper (any color), chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • 1 teaspoon chili powder (5 ml / 2g)
  • ½ teaspoon ground cumin (2.5 ml / 1g)
  • ½ teaspoon dried oregano (2.5 ml / 1g)
  • Salt and pepper to taste
  • 3 cups shredded cooked chicken (from a rotisserie chicken is ideal) (approx. 450g)
  • 1 cup shredded cheddar cheese, divided (approx. 100g)
  • 10 (6-inch) corn tortillas (approx. 15 cm diameter)
  • 1 (19 ounce) can enchilada sauce (approx. 540g)
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)
  • Diced avocado (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Remove from heat and stir in chicken and ½ cup cheddar cheese.
  5. Briefly warm tortillas in a microwave or dry skillet to make them more pliable and prevent cracking.
  6. Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish. Spoon approximately 1/3 cup of the chicken mixture onto each tortilla. Roll up tightly and place seam-side down in the baking dish.
  7. Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining ½ cup cheddar cheese.
  8. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  9. Let cool slightly before serving. Garnish with sour cream, cilantro, and avocado, if desired.