Enchiladas are one of those foods I used to imagine was impossible to make, along with pies, lasagna and chicken parmesan; some things were best left to restaurants. I was terrified of anything that screamed ‘dinner party,’ until I realized that these were no tremendous feat. I found an easy recipe a few years ago that I continue to modify.
I’ll add that the recipe was from a magazine I stole from a doctor’s office (see this post), this is clearly a pattern.
For the bare minimum you’ll need:
Two cooked chicken breasts
12 oz. container of light sour cream
Two cups of shredded cheese
A package of 10 tortillas
A jar of enchilada sauce, red or green
I like to make these a little fancier and add some sauteed veggies and salsa.
Start out by greasing a 9 x 13 baking dish or something close to that. Next, in a mixing bowl, combine the sour cream, one cup of shredded cheese, the cooked chicken (diced) and any cooked veggies, mix well.
Take about a half of a cup of the filling and spread it in a tortilla.Roll up the tortilla and place it seam down in the greased baking dish.
Continue until you’ve filled enough tortillas to fill the dish snugly. Pour the jar of enchilada sauce over the tortillas and sprinkle with the remaining cup of shredded cheese.
Bake at 400 for about 20 minutes, until all the cheese is melted.