I made this delicious chicken enchiladas recipe last night, courtesy of Southern Living. Perfect meal for a night when Ryan comes home starved! I've included the recipe below the photos, along with a few tweaks I made. A serving is technically two enchiladas, but trust me, one will do the job.
Yield: 4 servings
Ingredients:
- 3 cups chopped cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- Vegetable cooking spray
- 1 (8-ounce) container sour cream
- 1 (8-ounce) bottle green taco sauce
- Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Directions:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Apparently green taco sauce is nowhere to be found, so I replaced it with red taco sauce (thus the pinky appearance). I also just used an 8-ounce bag of Mexican cheese mix instead of the Monteray Jack with peppers. I also added some tomatoes into the filling. You can put whatever toppings on you want, so I added some fresh avocado, tomatoes, and green onions (there's no way I could get Ryan to eat olives). I served Goya yellow rice on the side, which was the perfect compliment, especially to use with any excess sauce. Next time I might try pouring some hot white queso sauce on top of them and really fatten Ryan up. :)
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