As part of a new meal planning system, I am following and trying new recipes. The goal, of course, is to give my family a variety of meals while having a shopping list of ingredients. This is dramatically cut down on the number of times I need to go to the grocery store and gotten me out of the rut of serving the same stuff over & over.
Never before have I actually followed a recipe for enchiladas. Last night I did. Greg and I both agreed they were the best I've ever made. (That says a lot of my ability to be creative in the kitchen, huh?!) Naturally, it's a Southern Living recipe from my 30 Years of Best Recipes cookbook. Here it is for you to enjoy, too.
Easy Chicken Enchiladas
2 cups chopped cooked chicken
2 cups sour cream
1 (10 3/4 oz) can of cream of chicken soup
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Colby Jack cheese + 1 cup for topping at end of baking
1 (4.5 oz) can chopped green chilies
2 Tb. chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10-inch) corn tortillas (or 16-18 6-inch)
Vegetable oil
Salsa
1) Combine first 9 ingredients; stir well. Fry tortillas, 1 at a time, in 2 Tb. oil in a skillet 5 seconds on each side or until softened; add additional oil if necessary. Drain.
2) Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place, seam side down, in a 9x13 baking dish.
3) Cover and back at 350 degrees for 20 minutes. Sprinkle with 1 cup cheese and bake, uncovered, 5 more minutes. Serve with salsa.
Yields 5 servings, 2 tortillas per serving.
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