I really can't go wrong serving Mexican at my house.
And Mexican that I can make ahead of time and pop in the oven when we get home from various kids' activities in the evening is even better!
Last night I made Chicken Enchiladas and they were a hit.
I will definitely add this dish to our family favorites.
Because I didn't want anyone picking out chiles, I blended them with the sour cream before adding to the rotisserie shredded chicken and cheese.
You could certainly use more than 4 oz of chiles. I will probably double it next time.
You can use any kind of shredded cheese like Monterrey Jack or your favorite Mexican variety.
Then I heated the corn tortillas in the microwave for 30 seconds, filled them and lined two dishes.
I ended up making 20 enchiladas.
Then I covered them with the remaining chicken/sour cream/cheese/chile sauce and sprinkled with the remaining cup of cheese.
When we got home from swimming I popped them in the oven for 30 minutes and served with fruit.
Double click the recipe card to print out as a 5x7.