Wednesday, August 20, 2008

Easy Chicken Enchiladas

makes 10-12 enchiladas
10-12 small (6-8 inch) tortillas (I use flour but the recipe I used calls for corn, so either way)
3 C shredded cooked chicken (I always just buy a rotisserie chicken and use about 2/3 of it)
12 oz shredded cheddar (or other shredded cheese you want to use such as Monterey Jack)
2-1/2 C enchilada sauce
1 to 2 (4 oz) cans of chopped green chiles, drained
salt and pepper
  1. Preheat oven to 400°. In a medium bowl, combine chicken. 2 C cheese, 1/2 C enchilada sauce, and chiles. Season with salt and pepper to taste.
  2. If the tortillas are stiff (if you're using corn tortillas especially), place the tortillas on a microwave safe plate, cover with plastic wrap, and microwave for a about a minute to get them pliable.
  3. Place 1/3 C of the chicken mixture in one tortilla and roll it up. Place it on a 9x13 inch baking pan, lightly sprayed with vegetable oil spray. Repeat with all 10-12. If you're making 12, you'll need to make 2 layers. If you're making 10 you should be able to fit them all in on layer.
  4. Pour the rest of the enchilada sauce on top, making sure to coat the enchiladas thoroughly, and sprinkle with remaining cheese. Place in the oven for 20-25 minutes, until they are warmed through. Take the foil off and bake for another 5-10 minutes or until the cheese is bubbly and slightly browned. Serve with Homemade Salsa, avocados, sour cream, and lime wedges.
Homemade Salsa:
1/2 vidalia onion, diced small
7-8 small sweet tomatoes or 1 container of grape/cherry tomatoes, diced small
1 bunch of cilantro, chopped fine
juice of 1 lime
salt to taste
  1. Combine all ingredients in a large bowl:)

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