Monday, May 10, 2010

Chicken Enchiladas

This recipe is adapted from a Pace recipe book. It's a staple in my recipe book and so easy to do. I don't actually remember the exact measurements from the recipe, so this is all estimates. I actually make this dish for friends that they can freeze and cook later. Since all the ingredients are already cooked inside, there's no worry about it not being fully cooked through.

Chicken Enchiladas

10" flour or corn tortillas - I use flour
1 - 15 oz can of Enchilada sauce - I really like Old El Paso
8 oz. sour cream
2 cups of Mexican cheese blend
2 chicken breasts, cooked and shredded - You can use any cooked meat you like.

Heat the oven to 400 degrees. Pour a little of the enchilada sauce on the bottom of a 13x9 baking dish to coat the bottom. In a separate bowl, mix the sour cream, 1 1/2 cups of the cheese, the chicken, and most of the enchilada sauce together. Save some enchilada sauce to pour over the top of the enchiladas.

Take the filling and spoon a heaping amount down the middle of a tortilla. Roll up and place seam side down in the baking dish. Repeat until you're out of filling. When the baking dish is filled with enchiladas, pour the rest of the enchilada sauce over the top, making sure to cover all the enchiladas.

Bake in the oven for 15-20 minutes. Pull out and sprinkle the last 1/2 cup of cheese over the top and bake for another 5 minutes, until the cheese is melted. Serve.

Cheesy enchiladas. The picture on the bottom is from our Cinco de Mayo dinner. Ole!

So easy and so easy to adjust to your liking. I've filled this with ground beef before which is just as yummy. If you want more cheese, add more cheese. You can definitely make this just as a cheese enchilada. Add at least 2 cups of cheese to the mixture and maybe even more. If you like the smothered ones from the Mexican restaurant, get a larger can of enchilada sauce.

Like I said, this is an easy dish to make a head and cook later. And it makes a lot, so you'll for sure have leftovers the next day. Give it a try!

Happy cooking!

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