© Ian Knauer
Active Time
25 MIN
Total Time
50 MIN
Serves : 4

These are the best of taco night and pizza night rolled into one! Slideshow: More Mexican Recipes

How to Make It

Step 1    

In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the tomatoes with their juices, oregano, and chick-en, and cook until the chicken is cooked and the liquid is slightly thickened, about 10 minutes. Season the filling with salt and pepper to taste. Reserve 1/2 cup of the tomato sauce.

Step 2    

Preheat the oven to 350°F. Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the reserved tomato sauce over the tortillas, sprinkle with the cheese and place the pepperoni over the enchiladas.

Step 3    

Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes. Serve.

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