Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Smoked Chicken Enchiladas

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust
I break a few rules with this dish. Enchiladas traditionally use corn tortillas, but I prefer flour. I also incorporate the Spanish Rice (many recipes on Kitchen Monki) into the enchiladas themselves rather than serve as a side. But the main attraction is the smoked chicken, making this a special occasion dish.

Directions

Ingredients

  • Spanish Rice Mix, prepared according to directions.

Step 1

Prepare Spanish Rice according to directions (either from a recipe or a mix).

Ingredients

  • 1 Red Bell Pepper, sliced and grilled
  • 1 Yellow Bell Pepper, sliced and grilled
  • 1 tablespoon Canola Oil
  • 1 teaspoon Worcestershire Sauce

Step 2

Slice peppers. Toss with oil and Worcestershire sauce. Grill until edges are blackened but they retain some crunch.

Ingredients

  • 2 cans Red Enchilada Sauce

Step 3

Spray large baking dish with nonstick spray. Pour a light coating of enchilada sauce on bottom of pan.

Ingredients

Step 4

One tortilla at a time, layer on 1/6 of the chicken, Spanish Rice, and grilled peppers. Roll up and place (seam-side-down) onto the enchilada sauce in the baking dish. Repeat for remaining enchiladas.

Ingredients

  • 3 cups Monterey Jack Cheese, shredded

Step 5

Pour remaining enchilada sauce liberally over the rolled up enchiladas. Cover with shredded Jack cheese. Bake uncovered in 350-degree oven until sauce is bubbling and cheese is mildly browned.
Kitchen Monki sign up