Saturday, January 30, 2010


My family and I are huge fans of chicken enchiladas. I love it because it is an easy meal to make ahead and it is a great use of left over chicken. My kids like all the gooey cheese, and my husband just likes eating some kind of Mexican food. Without further ado, here is the super simple recipe....

2 chicken breasts, shredded
1 or 2 chopped Serranos
2 cans of enchilada sauce
1 brick of Colby jack, shredded
1 package of corn tortillas
1 tomato, diced
2 green onions, chopped
sour cream

Take your shredded chicken and place in a bowl, add in serranos, and pour about 3/4 of can of enchilada sauce over chicken and peppers. Mix and set aside. In a small pan, heat up about 1/4 teaspoon of oil. Pour remaining 1/4 can of sauce into a shallow baking dish (depending on how many enchiladas I am making I use 9x13 or 8x8). Take one tortilla and dip both sides in sauce and place in heated pan until sauce is fired in to tortilla. When the tortilla is fried up, take about 1 tablespoon of chicken mixture, some cheese, and roll up in the tortilla, like making a wrap. Place prepared enchilada back in baking dish and repeat until chicken mixture is gone or baking dish is full. Open the other can of sauce and pour over the top of enchiladas, cover with more cheese and either cover and place in the refrigerator until ready to cook, or cook at 350 for around 20 minutes or until cheese is melted and bubbly. Garnish with sour cream, tomatoes, green onions.

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