Make the enchilada sauce by adding all ingredients to small sauce pan, whisking smooth, bringing to a boil and then lowering to a simmer for 8-10 minutes.
Make the enchiladas: Fry the onions and peppers, add the seasonings then add the shredded chicken. Cook until the veggies are crisp and tender, for about 6 minutes.
Heat all the tortillas together for 30 seconds in the microwave. Roll the tortillas up with a little chicken filling in each one. Place the stuffed tortillas side by side in a lightly oiled (use spray) rectangular or square baking dish with the seam side down. Cover with the sauce and top with cheese.
Bake for 20 minutes in a preheated 375 F degree oven. The enchiladas are done when the sauce bubbles and the cheese is melted.
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