Since I usually have, make that almost always have, cooked chicken in the freezer along with flour tortillas, and of course my stash of enchilada sauce and green chiles in the pantry, this is a quick, easy and totally delicious meal to make.
You can bake this in the oven or just throw it into the microwave for a few minutes (but carefully, you don't want to break the bowl), and since everything is already cooked, all you need to do is heat it through.
The cheese has to be melted, and it has to be warm all the way through.
Recipe: Chicken Enchiladas* Bake in 375 degree oven or Microwave
2-3 chicken breasts, cooked and shredded or some rotisserie chicken, about half a chicken
1 can (7 oz.) Green Chiles (My preference here is for either Hatch or Ortega Brand)
1 can (15- 20 oz) Enchilada Sauce (depending on how 'saucy' you like your enchiladas) I like Hatch or Rosarita Enchilada Sauce
8 oz. Shredded Colby Jack Cheese, divided in half
a mixture of Pepper Jack and Colby Jack cheese
4-6 flour tortilla's either the fajita size or the taco size. Your choice, cause you know the size of the dish you're preparing this in.
Scallions or Green onions, sliced (optional, but they sure do look pretty on top of an enchilada.
Mix the chicken, green chiles, half the cheese and a half cup of enchilada sauce together.
Pour a little enchilada sauce in the bottom of your baking dish and then place each rolled up enchilada seam side down on the sauce.
70 % power. Remove from either oven, and sprinkle the remainder of the cheese on top and continue to either bake or zap until the cheese is melted. Or just put the cheese on top right away.
You can serve this as is or add some lovely Refried Beans or Rice alongside. Which reminds me, I need to share how to make my version of Mexican Rice. I'll be doing that soon.
|My Rosti Bowl, which sadly broke this week after being used for almost 40 years. I miss it.|