These enchiladas are creamy and filling and so very good. If you want to use more queso for the top of the enchiladas, go for it. We had just gotten to the end of what was in the container, so what I used was all I had left. Oh, and I used medium sized tortillas (about 8" rounds) but I would recommend using at least 10"...You can fill them up a little more and they roll up easier then the smaller ones....but that's only a suggestion.
Queso Blanco Chicken Enchiladas
1 lbs boneless, skinless chicken breasts, diced or chopped
2 Tablespoons olive oil
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 Tablespoons Wholly Guacamole Queso Blanco, divided
2 Tablespoons low fat sour cream
4-6 medium tortillas (depends on how full you make them)
1 Tablespoons Wholly Guacamole Salsa
Shredded cheese - I used a Mexican blend
Diced tomatoes - I diced up about 5-6 cherry tomatoes
Place the diced up chicken in a bowl and toss with olive oil. Season with garlic salt and pepper. Allow to marinate in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Spray a baking dish with cooking spray; set aside. In a non-stick skillet, add the chicken and saute for 3-4 minutes. Drain any excess water. Add the yellow and red pepper and saute for another 2-3 minutes. Remove from heat; again, draining any excess water from the pan. Add 2 Tablespoons of Queso and the sour cream; stir to combine. Place chicken mixture evenly on each tortilla (not too much though, remember you have to rolls these closed..I don't know exactly how much I added to each tortilla, start with about 2 tablespoons and go from there) then roll up and place in prepared baking dish. Mix together remaining 1/4 cup queso and the salsa. Pour over the enchiladas and top with shredded cheese and tomatoes. Bake for 20 minutes or until the cheese and sauce are melted and bubbly. Enjoy!
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