4 cups shredded cooked chicken, chilled
1 (29-oz.) can green enchilada sauce
1 (16-oz.) pkg. grated cheddar or Mexican cheese blend
1 cup sauteed sliced onions, chilled
1 cup sauteed julienne red peppers, chilled
1 cup sauteed sliced mushrooms, chilled
8 to 12 corn tortillas
1 (8-oz.) ctn. sour cream
1 small jar red or green pepper jelly
1/2 cup chopped fresh cilantro
Place shredded chicken in a bowl and drizzle with 1 cup of enchilada sauce. Toss to coat chicken with sauce. Add onions, peppers, and mushrooms. Add 1 cup of the shredded cheese and toss to mix evenly. Spray a glass baking dish with cooking spray. Divide chicken mixture between corn tortillas. Roll each tortilla and place in glass baking dish with edge of tortilla downward to keep them closed. Pour remaining enchilada sauce over filled tortillas. Cover tightly with foil and bake at 350° for 30 minutes. Uncover and sprinkle top with 1 cup of shredded cheese. Return to oven until cheese melts. Top each enchilada with 2 tsp sour cream, 1/2 tsp pepper jelly, and a little chopped cilantro.
Note: Duck or turkey can be substituted for chicken. Finely sliced green onions can be substituted for cilantro. Pepper jelly is a sweet and spicy jelly available in many grocery stores.