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.
Serve with toppings.
Source: "Cottage Living" October 2004
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