Friday, December 12, 2008

Chicken Enchiladas

This is a meal that can be tweaked in so many ways. That's one of the things I love about it--you make it the way you like it, I'll make it the way I like it. Here's the way we usually have it, then I'll share a couple variations.

Chicken Enchiladas

1.5 -2 pounds of chicken
2 cups of shredded cheddar or mexican blend cheese
1 large bottle of enchilada sauce (we prefer the Ortega mild--it's really smooth)
8 large tortillas (flour or corn)

1. Cook the chicken--sometime I boil it, sometimes I cook it in a skillet.
2. Cube the chicken and mix it with 2/3 the bottle of enchilada sauce in a medium/large bowl
3. Spray a 9x13 pan lightly with cooking spray. Then drizzle a little enchilada sauce on the pan.
4. Scoop approximately two heaping spoonfuls of the chicken mixture into each tortilla. Sprinkle some cheese and then roll the tortilla burrito style. Place it in the 9x13 pan.
5. Drizzle the remaining enchilada sauce on top. Sprinkle the remaining cheese on top.
6. Bake at 350 for 25-30 minutes or until cheese is melted and a little golden.
7. Serve with sour cream and/or guacamole

add refried beans to your chicken mixture
add spanish rice to your chicken mixture
add canned corn to your chicken mixture

We've tried most of the variations and end up sticking with the above recipe. We're kind of simple like that though. :) How do you do enchiladas?

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