I can’t go long without making Chicken Enchiladas.
There are so many variations out there that they never are boring.
The last time I made them (in this post) I listed some of the different kinds I have made recently.
I loved the simplicity of today’s recipe. No time at all to prep, then just bake for 40 minutes.
Easy Cheesy. Yum.
1 envelope enchilada sauce mix or a 15 oz can of prepared enchilada sauce
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1/3 cup sliced olives
1-1/3 cups chopped fresh tomatoes, divided
1/4 cup chopped green bell pepper
2 tablespoons chopped green onion
10 flour tortillas (6 inches)
2 cups shredded lettuce
1. Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
2. Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9-inch baking dish. Pour remaining enchilada sauce over top.
3. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.
Recipe from Taste Of Home Casseroles Cookbook
I listened to this song first thing this morning.
As always, it put a smile on my face. I’m still smiling.