Homemade (but not really) Enchiladas

Aug

2009

Here is the recipe that has set the standard in my home for a good meal. Rob likes these more than I do, but its because I am sick of eating them! If I let Rob choose what’s for dinner, this is always his first choice.

I always make a pan of red and a pan of green whenever I make these- I like the green more, rob likes the red. Here are the recipes for both and I will let you decide what you like better!

RED

Ingredients:

Soft Taco Sized Tortillas

1-2 Breasts of Chicken; cooked and shredded. (I boil my chicken straight out of the freezer)

Shredded Cheese- Cheddar or Mexican blend

Red Enchilada Sauce- I only ever buy Rosarita brand. Some red sauces we have tried are really bitter.

Toppings: Sliced olives, diced tomatoes, guacamole, etc.

Directions:

1. Preheat Oven to 350.

2. Spread some sauce over the entire bottom of a 13×9 casserole pan.

3. In a medium bowl, combine the shredded chicken, 2/3 of the can of red sauce, and 2 cups of cheese

4. Fill each tortilla with the chicken/cheese mixture and roll up like a burrito.

5. Place each filled tortilla side by side in the baking dish.

6. Pour the remaining sauce on the top of the tortillas- cover them completely.

7. Sprinkle with cheese- as much as you would like!

8. Cook uncovered in the oven for 20 minutes or until heated through.

9. Top with desired toppings & Serve!

GREEN

(Thanks Food Network for the image!)

Ingredients:
Soft Taco Sized Tortillas
1-2 Breasts of Chicken; cooked and shredded. (I boil my chicken straight out of the freezer)
Shredded Cheese- Cheddar or Mexican blend
Green Enchilada Sauce- I buy the La Victoria Brand
Sour Cream
Toppings: Sliced olives, diced tomatoes, guacamole, etc.

Directions:
1. Preheat Oven to 350.

2. Spread some sauce over the entire bottom of a 13×9 casserole pan.
3. In a medium bowl, combine the shredded chicken, 2/3 of the can of sauce, about a cup of sour cream (give or take depending on how creamy you want them) and 2 cups of cheese