Thursday, February 20, 2014

Chicken Enchiladas

This next recipe is made from the leftovers of another recipe for Cafe Rio's Chicken. If you'd like to make it without using the leftover chicken then I will give instructions for that as well.
If you'd like the Cafe Rio recipe then click here for the full recipe. The Rio recipe was given to me by my buddy, Annette. Thanks Annette.
The following recipe is something I threw together a few days after making the Rio chicken. The container of shredded chicken sat in my fridge begging me to make it into something other than nachos or chicken quesadillas. So I did.
Chicken Enchiladas
About 10 uncooked tortillas--why uncooked? They are tastier, that's why
About 4 cups leftover Cafe Rio chicken *
3/4 to 1 cup sour cream
3 Tablespoons chopped canned green chilies
4 cups shredded monterey jack cheese
1 bottle of green taco sauce (I found one without sugar)
2 cups shredded monterey jack cheese for top

*If you don't have leftover chicken then use canned cooked chicken or boil and shred 3 to 4 chicken breasts. You'll want to add the entire can of chilies to the recipe and a sprinkle of chili powder and cumin powder.

In large bowl mix together chicken, sour cream, green chilies, and 4 cups monterey jack cheese.
On a large flat pan, cook tortillas on both sides.
When each side is cooked add a large spoonful of chicken mixture and roll. Line each roll into a 9x13 inch pan. You will use around 10 tortillas until you've run out of chicken and pan space. Pour green taco sauce over all the enchiladas then add cheese to top. Cover with tin foil and bake for 35 min at 350.
(You can make this earlier in the day then throw it in the oven in the evening.)

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