Enchiladas are my all-time favorite Mexican food. Here's an easy recipe to make enchiladas at home. I double the recipe and we eat one pan for dinner and either put the second pan in the freezer for a meal another night or in the fridge for leftovers.
What you need:
- About 20 Corn tortillas
- 2 large boneless, skinless chicken breasts (cooked) *Sometimes I even use rotisserie chicken
- 2 cups shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can enchilada sauce (I use a 28 oz. can)
- Optional: black or refried beans, sliced olives, additional sour cream, salsa, guacamole, and green onions.
What you do:
1. In a small skillet, heat enchilada sauce to simmer and prepare your casserole dish by brushing with oil. Spread a small amount of sauce in the bottom of the casserole dish.
2. Shred chicken in a medium bowl and mix in 1/2 cup sour cream and 1 cup Monterey jack cheese. You can also add some enchilada sauce, black beans, and/or olives to the chicken filling.
3. Put one tortilla into the simmering sauce and wait a few moments. Remove, place on a plate, and add a few tablespoons of chicken filling and roll it up. Place open side down in the casserole dish. Repeat until filling is gone.
4. Top enchiladas with remaining sauce and remaining Monterey jack cheese and cheddar cheese.
5. Bake at 350' for about 20 minutes.
6. Serve with optional ingredients and enjoy.
