Tuesday, January 17, 2012

Chicken Enchiladas

Trying to be good about eating gluten free items now... Mom and I made Chicken Enchiladas with medium green chili sauce, cheddar cheese and green onions.  Now, this is the simple version.  We didn't get all crazy by making our own tortillas and chili sauce.  But this dish comes out just as yummy in a quick and easy fashion!

What you'll need:

12 small corn tortillas
Chopped up chicken breast from an already cooked roast from the store
2-3 cups shredded cheddar cheese
4 chopped green onions
1 large can medium green chili enchilada sauce

Get an assembly line station going with your chicken breast, onions and cheese.  Quickly, heat up the tortillas in a pan on low heat... just until they're soft.  This enhances the flavors and helps take away the "raw" tortilla taste.  This also makes the rolling process easier, so the tortillas don't crack.  In a 9 x 13 in baking dish, line the bottom with the green sauce.  Dip your warm tortilla into the can of green sauce and place on the baking dish.  Fill the tortilla with chicken, cheese and onions and roll up.  Do again until all 12 tortillas are done.  Pour the rest of the green sauce on top of the enchiladas.  Sprinkle more cheese and onions on top and lay a piece of foil over the dish.  Put in a 325 degrees oven for about 45 mins.  When you have about 15 mins cooking time left, take off the foil so the cheese gets nice and brown.

It's crunchy, creamy and perfect for a cool evening at home.

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