Chicken Enchiladas

Chicken Enchiladas

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.



Buen Provecho!