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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Weeknight Chicken Enchiladas Recipe

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This recipe for Weeknight Chicken Enchiladas is from Boeve Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c chopped cooked chicken (can use store bought rotisserie chicken for ease and great flavor)

8 oz (2 cups) shredded Monterey Jack cheese or Cheddar Jack

1/2 cup sour cream

1 can (4 oz) chopped green chiles

1/3 cup chopped fresh cilantro

1/2 tsp ground cumin

I like to add some fresh salsa to the above ingredients - a few spoons

Additional ingredients:
8-10 (8 inch) flour tortillas
1 (10 ounce) can enchilada sauce
Toppings: sour cream, fresh salsa, avocado slices, lime wedges
Directions:
Directions:
1. Preheat oven to 350 degrees

2. Stir together first 6 ingredients - plus fresh salsa. Spoon chicken mixture evenly over each tortilla and roll up. Place each tortilla, seam side down, in a lightly greased 9x13 baking dish. Top w/ enchilada sauce and more cheese, if desired.

3. Bake at 350 degrees for 30 minutes or until golden brown. Serve w/ desired toppings.

 

 

 

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