California Chicken Enchiladas

Barbecue chicken, tomatoes and cheese are the stuff these enchiladas are made of. Topped with sour cream and avocados, they make a delightful meal.

Yield: 8 enchiladas

Ingredients

• 1 teaspoon olive oil
• 1 cup diced green bell pepper
• 2 cups cooked, chopped chicken
• 1 (14 ounce) can petite diced tomatoes, drained and divided
• 1 cup barbecue sauce, divided
• 2 1/2 cups Monterey Jack shredded cheese, divided
• 1/4 cup water
• 8 (8 inch) flour tortillas
• 8 slices cooked bacon, crumbled
• Sour cream
• 2 avocados, sliced

Instructions

1. Heat the oven to 375 degrees F.
2. Heat the olive oil over medium heat in a large skillet. Add the bell peppers and saute for 3 to 4 minutes.
3. Add the chicken, 1 cup diced tomatoes and 1/2 cup barbecue sauce. Stir until heated through.
4. Add 1 cup of the cheese and stir until melted.
5. Stir together the remaining 1/2 cup barbecue sauce and water. Spread half of this mixture in the bottom of a 9 x 13-inch baking dish.
6. Lay the tortillas on the counter and divide the chicken mixture evenly down the center of the tortillas. Roll them up tightly and place side by side in the prepared pan.
7. Spread the remaining thinned barbecue sauce on top of the tortillas. Sprinkle the crumbled bacon evenly over the top, and then top with the remaining cheese.
8. Bake for 20 minutes. Broil for the last minute to brown the top of the cheese, if desired.
9. Top with the remaining tomatoes (or same them for later use), sour cream and sliced avocado immediately before serving.

Notes

Photo credit: 50932639@N00/ jmackinnell / CC BY