Thursday, March 15, 2012

Chicken Enchiladas

Yum!  Everyone loves enchiladas, and these will not disappoint!  It calls for 3 cups of cooked chicken for 8 enchiladas, and I completely recommend making all 8 enchiladas, even if you're only cooking for 2 (like I am).  They make awesome lunch leftovers.  As a shortcut, you could use rotisserie chicken or Crock Pot Salsa Chicken. 

I had all the ingredients in my refrigerator already (which only attests to my love for Mexican food), but I bet you have at least some of them, too.  You should definitely try these!

Chicken Enchiladas

3 cups chopped cooked chicken
8 (8-inch) tortillas
8 oz shredded Monterey Jack cheese with peppers
1/4 cup jalapeno peppers, diced
8 oz sour cream
1/2 cup salsa
Cooking spray
Toppings: diced tomatoes, chopped avocado, chopped green onions, etc.

Combine chicken, cheese, jalapenos, and 1/2 cup sour cream.  Spoon chicken mixture evenly down the center of each tortilla, and roll up.  Arrange seam-side-down in a lightly greased 9"x13" baking dish.  Coat tortillas with cooking spray.

Bake at 350 for 30 minutes or until golden.  Stir together salsa and remaining sour cream, and spoon over hot enchiladas.  Sprinkle with desire toppings.  Yields 4 servings.

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