Chicken Enchiladas

This is my family’s favorite dinner so it should have been my first recipe ever posted!  

Ingredients:

• 1 Rotisserie chicken (shredded)
• 1 cup (8oz.) of sour cream (light is fine)
• 1 large can (19 oz.) of Red Enchilada sauce (I use Old El Paso)
• 1 28 oz. can diced tomatoes
• 1 small onion, chopped
• 1 can (small) chopped green chilis
• 1 tsp. cumin
• 2 tsp. chili powder
• s & p (to taste)
• 1 T cilantro
• 2-3 cups shredded Mexican Cheese or Monterey Jack
• Flour Tortillas (or use GF or corn tortillas if you prefer)

Directions:

1.  Sauté onion and chilis in 1 T olive oil

2.  In large bowl, combine enchilada sauce, sour cream, spices (then set some aside about 1 cup), continue by adding onion & pepper mixture, cheese (save some cheese – about 1/2 cup), chicken, and tomatoes.

3. Assembly: simply scoop your chicken mixture into the tortillas, wrap and place in large 13×9 (greased) dish.  Once complete, top enchiladas with remaining sauce that you saved and then top with the extra cheese. You can add more cilantro on top.

4. Bake in preheated 350 degree oven for 30 minutes.

Variation: sometimes I make Mexican rice and add it to my chicken mixture. It’s delicious – just depends if you want rice. You can also add black beans.

 

Gluten-Free Variation: