1/4 cup shredded parsley or cilantro for garnish, if desired
Crema, if desired (1/4 cup sour cream, southwest spice to taste, and enough water to make it drizzling consistency)
Instructions:
Preheat oven to 350F.
Put the wrapped tortillas in oven and heat for 8-10 minutes. Remove from oven and set aside until ready to use.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and peppers and sauté until softened (7-10 minutes).
Reduce heat to medium-low and stir in chili powder, garlic powder, cumin, cream cheese and sour cream. Mix and heat until cream cheese and sour cream is melted and fully incorporated.
Mix in salsa and chicken and cook until heated through (2-4 minutes).
Remove from heat.
Spread chicken filling evenly amongst tortillas and roll up into enchiladas. **At this point, enchiladas can be covered and refrigerated for up to 3 days**
Pour 1/2 of 1 can of enchilada sauce in the bottom of a 9x13 baking pan.
Place enchiladas seam side down on top of the enchilada sauce in the baking pan.
Pour the remaining 1 1/2 cans of enchilada sauce over the top. Sprinkle with the cheddar cheese.
Bake at 350 for 25-35 minutes (another 5-10 minutes if made ahead of time), or until hot and bubbly and cheese is melted.
Sprinkle with parsley or cilantro and drizzle with crema, if desired.
Serve immediately.
Nutrition Info Per Serving: Calories 892 Total Fat 47 g Cholesterol 163 mg Sodium 1695 mg Potassium 1146 mg Total Carbohydrate 68 g Dietary Fiber 7 g Sugars 16 g Protein 51 g