Enchiladas

Makes 8 enchiladas

These aren’t your “made by madre” enchiladas, but they’re pretty quick and taste good. You can regulate the spiciness by the green chilies you buy – they come in mild to hot.

You can use a store-bought roasted chicken, or you can also use canned chicken breast meat, if you are in a hurry. The best flavor comes from shredding the meat, whatever you use.

The size of the tortillas is an issue. If you plan to use a 9 x 13 inch pan, you should buy 8-inch tortillas. And, if you use corn tortillas, they’re usually smaller and you’ll have sauce left over. Freeze it for another day.

3 cups shredded cooked chicken, beef, or pork

8 oz (about 2 cups) shredded Monterey Jack cheese or queso fresco

½ cup sour cream

1 4 oz can chopped green chilies (available in mild, medium or hot)

(½ cup jarred roasted chilies)

1/3 cup chopped fresh cilantro

½ tsp ground cumin

8 8-inch flour tortillas

1 15 oz can enchilada sauce

Toppings: Sour cream, avocados, salsa, lime wedges

Preheat oven to 350 degrees F.

Lightly oil a 9 x 13 inch baking pan.
In a large bowl, mix together meat, cheese, cream, chilies, cilantro, cumin.
Spread mixture evenly over each tortilla and roll each of them up. Place in the baking pan.
Pour enchilada sauce and additional cheese (if desired) over the enchiladas.
Bake for 35 to 40 minutes until golden brown.

Serve with toppings.

Source: "Cottage Living" October 2004

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