I’m always looking and trying to think of new things to make for dinner. It seems like, especially on weeknights, we get into a rut of just fixing whatever we have ‘at the house’. Basically a hodgepodge of radom things, unless I make a planned meal. I don’t really like ‘planning’ meals, I know there are some people out there that swear by it not only for convenience but also to save money. Honestly, I’m just not good at it. period. If I make a plan I’m going to stick to it and darn it most of the time life just gets in the way of my plans! Then I get frustrated because we are not having spaghetti on spaghetti night and it’s all down hill from there. So in an effort to enjoy life and maybe live spontaneously(lol) I don’t make strict meal plans. If I see a recipe I like I save it and make sure to get the ingredients I need and have it when ever we are in the mood for it. This may not work for everyone but for my lifestyle it seems to work.
I saw This recipe and thought it would be fun to spice up our monontonous dinner life.
Ingredients
Adapted from myrecipes.com
- 3 cups chopped cooked chicken (2 breasts simmered in 1/2 t cumin, 1/2 garlic powder, dash of hot sauce)
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers(divided)
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) whole wheat tortillas
- Vegetable cooking spray
- 1 can enchilada sauce (divided)
- Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives
Preparation
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Pour 1/2 can of enchilada sauce on the bottom of a baking dish. Arrange tortilla roll up seam side down. Coat tortillas with remaining sauce and cheese
Bake at 350° for 30 minutes or until golden brown.
Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas (if desired) ; sprinkle with desired toppings.
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OMG! Enchiladas are one of my favorite things. I haven’t had them in forever. I should make them again soon!
I notice that you used a canned sauce. I have been trying to find good sauces either red, green or white for Enciladas & Burritos. Maybe you could put a shout out for some Sauces:)
Sandy, Would you like me to do a call for homemade or canned? I did canned for convenience sake. Since we had these on a weeknight it was just really asking too much to make a homemade sauce, maybe if I would have prepared it on the weekend I would have looked into it. I really don’t mind the taste of this canned sauce I used though.
Courtney, Thanks
these were super good.
-Jenna
I made a homemade enchilada sauce once and it turned out really good. It was super easy, too. I’ll try to find it and see if there’s an online link or something.
Kelly,
Please let me know if you fine the recipe I would love to have it
-Jenna
Here is the recipe I used: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687620
It turned out really good, but it didn’t make enough for the amount of enchiladas we had. I’d probably double it if I were to use it again, but I like a lot of sauce!
Kelly,
I can’t wait to try this!! Thank you so much!
-Jenna