Sarah's Superbly Simple Chicken Enchiladas

Sarah's Superbly Simple Chicken Enchiladas


  • 3  boneless, skinless chicken breasts
  • 1  bell pepper
  • 1  onion
  • 2  cans La Preferida Green Chile Enchilada Sauce
  • 4  cayenne peppers (optional)
  • 3  Tbsp  olive oil
  • 8  tortillas (10")
  • 1  c  shredded cheese
  • salt & pepper


Using the old cast-iron frying pan add 2 tbsp. olive oil and cut chicken into thin strips and add. When browned well, add pepper, onion and cayenne peppers, saute until thoroughly heated. Warm tortillas and spoon mixture onto tortillas and wrap, making sure ends are tucked in so mixture doesn't leak out. When finished, wipe out skillet and add remaining tbsp of olive oil, coating entire skillet. Place all eight enchiladas into skillet. Cover with sauce, top with cheese. Wrap aluminum foil over skillet and heat until cheese is melted.

Sarah Sines - Portage WI

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