Saturday, December 10, 2011

Chicken Enchiladas

We started with 1 whole chicken. Roasted in the crock-pot with only seasoning. From that 1 whole chicken...we got 3 different meals. This is meal #2:


2 1/2-3 cups cooked chicken, shredded or chopped
1 cup sour cream
1 (4.5 oz) can chopped green chilies
1 cup shredded cheddar blend cheese
1 cup salsa
8-10 fajita size flour tortillas
1 (10 oz) can green enchilada sauce
1/2 cup shredded cheddar blend cheese
sliced black olives for garnish**
2 chopped green onions for garnish**

- Begin by combining the chicken, 1 cup of shredded cheese, sour cream, green chilies, and salsa.

- Spray freezer safe/oven safe casserole dish with cooking spray.
- Spoon chicken mixture into flour tortillas, roll and place in casserole dish seam side down.

- Cover filled tortillas with enchilada sauce, 1/2 cup shredded cheese, and black olives and green onions if desired.

- Bake at 350 degrees F for 40-45 minutes or until heated through.

- OR -

- Cover and freeze for up to 3 months before reheating and serving. To reheat and serve, allow prepared dish to thaw in refrigerator prior to cooking. *Placing a frozen glass dish in a preheated oven may cause glass to break.**

1 comment:

  1. Looking at this makes me HUNGRY!! Jordan recently found a kit and wanted to make layed enchiladas. I think we can use this recipe to make them. YUMMY!