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

Ian Knauer
April 2014

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© Ian Knauer

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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