Photo courtesy Southern Living
See how half-assed we're getting? The last post, the orange chocolate chip muffins with all the photos, exhausted us. We went on a week-and-a-half hiatus and now we're posting a stolen recipe from Southern Living. We did make these enchiladas, though. Swear. And our son even ate them. Which is a miracle from heaven.
They're simple and scrumptious and we think you should whip them up them tonight.
Rating: 1/2 assed
Here's what you need and how you do it
3 cups chicken, cooked and shredded (we used boneless, skinless chicken breasts)
2 cups shredded cheese (Southern Living suggests Monterey Jack with peppers. We used cheddar)
1/2 cup sour cream
1 can chopped green chiles, drained
1/3 cup fresh cilantro, chopped
8 8-inch flour tortillas
Vegetable cooking spray
1 8-ounce container sour cream
1 8-ounce bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced black olives, chopped cilantro
Stir together first five ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13x9 inch baking dish. Coat tortillas with vegetable spray. Bake at 350 degrees F for 35 to 40 minutes, or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas and sprinkle with toppings.
For a printable version of this recipe, click here.