Chicken enchiladas, for the caucasion (heh.). I like Mexican food, but it doesn’t necessarily like me. These however are a favorite. Not spicy – but if you like spicy, you can certainly heat them up with your own modifications. Tara doesn’t care for them, so we make cheesey tortillas for her (aka, quesadillas), but we found out tonight that Tim loves these!
Chicken Enchiladas
1 can chicken (the big size, not the little tuna size)
1 can enchilada sauce ( I like mild, get what you want.)
1 small can green chiles
1 carton sour cream
2 cups (give or take) cheddar cheese (or a Mexican blend if you like)
8 flour tortillas (or more if you want to make it stretch. 10 is my limit.)
Preheat oven to 350 degrees. Combine enchilada sauce with a big spoonful of sour cream (measurements are inexact at best), pour small amount on bottom of 9×13 baking dish and spread to cover bottom of dish. Drain chicken. Combine chicken, half can of chiles (I freeze the other half to use next time, you can use the whole can if you want, whatever), some of the enchilada sauce/sour cream mixture (save some for pouring over the top, again, measurements are inexact), and some of the cheese. Mix. Drop spoonfuls of chicken mix on tortillas and roll. Line in baking dish. Cover with remaining sauce mixture, and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes (give or take a bit, it’s a forgiving dish).
We like ours with sour cream and sometimes lettuce. Sometimes tomatoes. Sometimes black olives. Whatever I have on hand.
Dinner is served.
They are very lovely – especially with all that colorful vegetation next to it. It looks downright healthy!
Beth-that looks yum-a-lious! (except for the cucumbers, tomatoes, sour cream, & cheese) And thanks for all the pictures. That’s one thing I hate about recipe books, not enough pictures.
“…it’s a forgiving dish”
You should call these “Jesus enchiladas” because they are so forgiving.
So…you married an Italian, and you like neither cheese, nor tomatoes?
Completely unbelieveable.
Heh.
I sent the recipe to Susana, who will be helping to cook meals this fall. I expect to see it on the menu the first week of September.
okay Beth, I’m home by 5:30pm, can I stop by for a to-go bag?
So I assume the sour cream and sauce at the bottom of the dish helps keep the enchiladas from sticking to the bottom? Cause I didn’t have any sour cream so I just put the sauce on the bottom. They stuck real good. They didn’t burn at all, just adhered themselves to the glass. They were good once I finally got them out of the dish.
Yup. So, now you know.