1 shredded rotisserie chicken
1 chopped onion
2 garlic cloves chopped
2 jalepenos chopped (optional for spice)
2 ears of corn
2 chopped bell peppers (green & red)
2 cups shredded cheese (we use dubliner)
1 4 oz can of diced green chilis or roasted anaheim peppers
1 cup salsa verde (green salsa)
1 cup chopped fresh chinese parsley (cilantro)
4 tsp ground cumin
2 chipotle peppers in adobo sauce chopped (optional)
salt & ground pepper to taste
12 7" flour tortillas
10 oz shredded monterey jack cheese (or additional Dubliner)
1 cup sour cream
10 oz enchilada sauce
- Preheat oven to 350 degrees F. Lightly grease a 10" x 15" baking dish.
- Saute the onion, garlic, and bell pepper until soft, then transfer to a large bowl. Add the chicken 2 cups cheese, green chili peppers, chinese parsley, cumin, chipotle, corn, salt, pepper, and jalapenos (optional); and mix.
- Place about 1/3 cup of the chicken mix along the edge of the tortilla, and roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Whisk together the enchilada sauce, salsa, and sour cream together and pour over the enchiladas in the pan. Sprinkle cheese over top. Cover the dish with aluminum foil.
- Bake for 30 minutes. Remove the foil and continue baking until the cheese is completely melted, about 10 minutes. Garnish with chinese parsley.