Cbl'S Enchiladas

• Filling:
• 1/2 cup white onion, diced small
• 1/4 cup red bell pepper, diced small
• 2 cup tomatillos, washed and diced (you can also use 8 ounce can of salsa verde if you cannot find fresh tomatillos)
• 3 cups shredded chicken
• 1 tablespoon minced pickled jalepenos (can be omitted)
• 1 teaspoon garlic minced
• 1/1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups shredded chicken
• 1 tablespoon minced pickled jalepenos (can be omitted)
• 10 8 inch flour tortilla
• 3 tablespoons cilantro
• 10 ounce services of soft swiss or cream cheese
• 12 ounces monterey jack shredded cheese, 2 ounces reserved for topping
• 2 15 ounce can red enchilada sauce (mild or medium)

1. In a large skillet saute the onions, bell pepper, and tomatillo (or salsa verde) till just soft. Add garlic and jalpenos if using.
2. Add the chicken and the spices and cook till just heated through.
3. To assemble:
4. In two 2 quart oblong baking dish spray with olive oil. Also spread about 1/4 cup of the red enchilada sauce on the bottom of the dish.
5. Take a tortilla and place an ounce of the soft swiss or cream cheese and spread.
6. Add about 2 tablespoons of the chiken mixture, add a pinch of the minced cilantro.
7. Srinkle an ounce of the monterey jack cheese and roll the enchiliada up.
8. Plase seam side down in the prepared backing dish. Continue this process till all 10 tortillas are filled.
9. Pour the red enchilada sauce over the rolled tortillas spreading with a spoon to make sure all surfaces are covered with the sauce.
10. Sprinkle 2 ounces of shredded cheese over the top and bake for 35 minutes in a 350 degree oven still the sauce is bubbling nad the cheese is melted.

filling, white onion, red bell pepper, also, chicken, pickled jalepenos, garlic, kosher salt, black pepper, chicken, pickled jalepenos, tortilla, cilantro, swiss, shredded cheese, red enchilada sauce

Taken from www.epicurious.com/recipes/member/views/cbls-enchiladas-50084386 (may not work)