serves 12 - makes one 9x13 dish, and one 8x8 dish
recommended sides: beans, rice, salad, fruit salad, chopped tomato, diced avocado, sour cream, salsa
INGREDIENTS:
recommended sides: beans, rice, salad, fruit salad, chopped tomato, diced avocado, sour cream, salsa
INGREDIENTS:
25 corn tortillas
3 large cans of good quality white chunk chicken
1 lb sharp cheddar cheese, grated
1 small onion, chopped
salt & pepper, to taste
2 cans red enchilada sauce
2 cans diced green chiles
1 1/2 cups sour cream
Mix together the sour cream and diced chiles. Spread a
little of that on each pan - just enough to cover the bottom. Mix the chicken, cheese, onion, salt & pepper until well
mixed. Put the chicken mixture into the tortillas and roll them up
and put them tightly in the pan. Pour the rest of the sour cream mixture on top. Then pour
the enchilada sauce on top of that. Bake at 350 degrees for 35 minutes- if you like it a little
crispy on top do not cover with foil.
*If the tortillas tear when you roll
them up, put a few tablespoons
of oil in a skillet. Get it nice and hot but not smoking or boiling. Dip a
tortilla in the hot oil wait a couple seconds and flip it then wait a couple
more seconds (probably 5-10 seconds total). Take it out and stuff in the
chicken mixture, roll it up and put it in the pan, repeat. If you leave the
tortilla in too long it will get too soft and tear. It is easy but if you wanna
make it faster or healthier you don't have to do this step!