Directions: |
Directions:Mix all ingredients except for the tortillas. Take about 4 Tbsp of the filling and smear it on the bottom of a 9x13 pan. (This helps keep the enchiladas from sticking to the bottom of the pan or getting hard and crunchy) Put about 2 TBSP of the chicken mixture in a line down the middle of the tortilla. Roll and place in rows in the prepared pan. When I made it last night, I got a dozen of them. You will want to leave some of the filling to thinly cover all of the enchiladas once they are lined up in the pan. (This, too, helps keep the tortillas nice and soft) Sprinkle shredded cheese over the top. Cover with foil. Bake in a 350º oven for about 1/2 hour, or until bubbly through out. |
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Notes: |
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Notes: For most of my dinner recipes, it's a handful of this and a handful of that. It changes every time. For this recipe, I use 2 cans of Costco's canned chicken. It's great tasting, really fast, and it's part of our storage. I also use dried minced onions, since they are the only ones the kids can't find in their food and complain about. The green chilies are optional, but we like the extra flavor (and obviously to hear the kids complain because I've visibly poisoned them). If you use corn tortillas (my favorite, but Dan doesn't like them) make sure you let them come to room temperature before you try to stuff and roll them. They crumble and fall apart straight from the fridge.
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This recipe for Creamy Chicken Enchiladas is from