Betsy's No Garlic Cha Cha Chicken Enchiladas, Olé!

By Betsy Vail 09/04/2013

Ingredients:

• 2 lbs cooked chicken (1 rotisserie); skin and fat removed; shredded or cut into strips
• ½ c water
• 2 Tbs onion powder
• 2 tsp chili powder*
• ¼ tsp chipotle powder
• 1 dash pepper
• salt to taste
• 2 bell peppers (different colors, e.g. red and yellow), seeded and chopped into strips
• 1 yellow onion, chopped
• 1 c yellow corn
• ½ c fresh cilantro
• ½ c water
• 1 tsp butter
• 3-4 c sour cream
• 1 - 7 oz. can mild green chilis
• 1 28-oz. can mild red enchilada sauce* 
• 1 40-oz. bag of Mexican blend grated cheese
• 1 package of large flour tortillas
• sliced olives
• avocados

Directions:

Chicken preparation:

1. Place the chicken strips in a large skillet or 4-qt saucepan and warm on a medium heat. Add chili powder, chipotle, onion powder, salt, pepper, and a ½ cup of water. Fold to mix until evenly heated and seasoned, and water evaporates.

Vegetable preparation:

1. Place the onions and bell peppers in a skillet and sauté with 1 tsp butter and ½ cup of water. Cover and heat on a medium heat until softened and the water is evaporated. Stir occasionally.
2. Combine the chicken and vegetable preparation together once bother are cooked and mixed well.

Secret sauce preparation:

1. Combine the sour cream with the un-drained can of green chilis. Stir.
   
2. Preheat oven to 350 F.

Assembly Instructions:

1. In a deep 12 x 15 lasagna pan, pour enough enchilada sauce to thinly coat the bottom.
2. On a clean plate, place 1 four tortilla.
3. On the tortilla, place a line of chicken and vegetable mixture at one end of the tortilla. Add grated cheese, olives, and healthy dollops of secret sauce. Roll tightly and place in the lasagna pan with the loose end down. Repeat with tortillas and mixture until the pan is full.
4. Cover the rolled enchiladas with enchilada sauce. It is not necessary to use the enire can of enchilada sauce. Cover the enchiladas with grated cheese and top with olives.
5. Bake for 30 minutes or until the cheese is melted and kissed with lightly golden bubbles.
   
6. Serve topped with fresh slices of avocado and/or a dollop of secret sauce.

* Garlic alert. Choose your product wisely. I use the El Guapo brand California Molido. 

Yum