Chicken Enchiladas

Here is another great recipe that was inspired by one of my favorite recipe blogs  - Mels Kitchen Cafe.  If you like enchiladas, you'll love these.

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 1 Tbsp. THRIVE Red and Green Bell Peppers
• 1/4 Cup hot Water
• 1 tsp. Oil
• 3 Cloves Garlic, minced
• 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Sugar
• 3 Cups Water
• 1/2 Cup THRIVE Tomato Powder
• 2 Cups shredded cooked Chicken or 2 Cups THRIVE Chopped Chicken
• Salt
• 1 Cup shredded Cheddar Cheese
• 1 C shredded Monterey Jack Cheese
• 10-12 Flour or Corn Tortillas

If you are using THRIVE Chicken add 1 3/4 cups hot water to the chicken and let sit for 10-15 minutes while you make the sauce.  Mix onions, peppers, and 1/4 cup hot water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add the garlic, chili powder, cumin, and sugar.  Cook for 1 more minute, stirring constantly.  Add 3 C. water, Tomato Powder, and shredded chicken or THRIVE Chicken.  Bring to a boil and simmer for 20 minutes.  

Now separate the sauce from the chicken by straining it, pressing any extra liquid out.  Set the chicken aside.  Pour the sauce back into the pan.  Salt to taste.  Heat the sauce until slightly thickened, about 5 minutes.   

Heat oven to 400 F.  Stir 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese into chicken.  Salt to taste.  Spoon about 1/3 cup of the chicken evenly down the center of each tortilla.  Tightly roll the tortillas and lay seam-side down in a greased 9x13 inch pan.

Pour the sauce evenly over the top of the enchiladas and top with the remaining cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, or until the cheese browns.  Remove from the oven and let stand for 5-10 minutes before serving.