Today is Cinco de Mayo and this recipe is easy and perfect to serve today or any day. This is the second chicken enchilada recipe I have posted here hence the #2.
One of my dogs has pancreatitus and is on a chicken and rice diet so I have been roasting chickens and have quite a bit of cooked chicken that I can use for recipes. I was looking around for a Mexican-type recipe to use some of it up and cam across this recipe on the Betty Crocker website. It’s easy and delicious!!
I used taco cheese instead of plain cheddar and I had some leftover avocado salad dressing so I put that over my enchilada but left it off Mr. Meat Eater’s since he hates avocados.
Chicken Enchiladas #2
1 (19 0z) can enchilada sauce
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 (4.5 oz) can chopped green chilies ~ I used fire roasted
1 pkg burrito size flour tortillas
1 cup shredded cheddar cheese ~ I used taco cheese
Heat oven to 350º Spray a 13×9 glass baking dish with Pam and spread 1/2 cup of the enchilada sauce over the bottom of the pan.
In a bowl, mix the chicken, Jack cheese, sour cream, and chili. Spoon 1/3 cup down the middle of each tortilla and roll up. Place in baking dish seam side down.
Top enchiladas with the rest of the can of enchilada sauce and sprinkle with the cheddar.
Spray a sheet of foil with Pam and cover the enchiladas with the foil, sprayed side down so the cheese won’t stick.
Bake for 35 minutes.
Remove foil and continue to bake for 5 or 10 minutes longer or until the enchiladas are hot and the cheese is melted.
Top with your favorites like avocado, green onions, sour cream, tomatoes, etc.
Makes 8 enchiladas.
Adapted from the Betty Crocker website.