Cheesy-Chicken-Enchiladas
2 cups cooked chicken, shredded
2 cups Monterey Jack, shredded
1 cup cheddar cheese, shredded
4 oz cream cheese, room temp
3/4 cup sour cream
1/4 cup green onions, chopped
1/4 tsp each: cumin, pepper, salt
corn tortillas (6 in - small tortillas i usually fit 12-14 tortillas in my pan)
1 can enchilada sauce, I get the medium sized can (I get mild, if you want them really spicy get medium)
Lettuce and salsa (optional)
1. Preheat oven to 350. Lightly grease 9x13 pan
2 Mix together chicken, 1 cup MJ cheese, cheddar, cream cheese, sour cream, green onion, cumin, s&p.
2. Pour some enchilada sauce into pie plate and dip tortillas to coat.
3. Spread 1/3 cup mixture onto tortilla. Roll up tortilla and put seam down into pan. Repeat until you are out. Remember it's not a beauty contest.
4. Cover enchiladas with remaining enchilada sauce.
5. Bake 30 minutes (a little longer if it's been in fridge) Sprinkle MJ cheese over the enchiladas and back additional 5 minutes, until cheese is melted.
Add some salsa, sour cream and lettuce and enjoy!!
If you want more spice than use medium sauce instead or add hot salsa.
Unfortunately my phone got messed up and I had to restore it and lost all my photos I took. So I lost the photo I took of this. Not the happiest girl in the world, but it happens. This weekend I'm making Lasagna soup which I am so excited for! Thanks for reading and I hope you enjoy this as much as I do.
Peace, Love and cold fall nights.
-Meredith
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