I have tried several different kinds of enchiladas over the years. I told Zeb I was making them this week and he said could I make the original ones that he didn't like them creamy. Ha! Original ones! From 11 years ago--I have no idea. Hence one of the reasons I am doing this blog. So I can actually keep up with what I am cooking!
I looked in several cookbooks and ended up talking to my sister, Sara. This is her recipe and it is THE EASIEST enchiladas ever! I ate one for breakfast since I made them at 8:00 in the morning. I thought they were really good and I can't wait for Zeb to try it!
Ingredients:
cooked chicken (I used a rotisserie which I don't use a lot and used the whole thing)
large can of green chiles (didn't use all of it)
large can of green enchilada sauce
tortillas (I like the small ones)
Monterey Jack cheese ( I used a large block and just had a bit left over)
This made 16 or 17 enchiladas
Mix the chicken, chiles, some of the cheese together. Put in tortillas and lay seam side down in a lightly greased pan. Poor the enchilada sauce over and try to lightly cover all of the tortillas. Sprinkle with any extra cheese. Bake on 350 degrees for about 15 minutes or until cheese is bubbly.
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