With Style and a Little Grace: Chicken Enchiladas

Chicken Enchiladas

Holy moly you guys - I made these chicken enchiladas last night and had to share as soon as possible. They are definitely the best homemade ones I have ever made. I made two batches and froze the other ones individually for Henry to cook for lunches. These are great to make ahead and freeze if you are doing meal planning. I did a smaller portion version of this recipe.
I love a great Mexican food night - what's your favorite Mexican dish?
You Need
Meat Mix
3 small onions chopped
2 4 oz cans chopped green chilies
4 cups cooked and shredded chicken
3 packages taco seasoning
2 cups water
3 T cooking oil
Cottage Cheese Mix
3 cups cottage cheese
1 cup sour cream
salt and pepper
20 8" tortillas
3 cups shredded cheddar cheese
3 10 oz cans of enchilada sauce
Heat your oil in skillet - sauté onions and chiles - add chicken, taco seasoning, and water - cook until water is mostly evaporated
Set aside
In medium bowl mix cottage cheese, sour cream, and salt and pepper to taste
To Assemble
Heat up tortillas until soft ( 1 minute in microwave )
Spoon out meat ( 4 T )- then cheese mixture (3 T)- then top with shredded cheese (1 tablespoon)
Role up and place in baking dish
Repeat with all of them
Cover in enchilada sauce and shredded cheese
Bake on 350 for 20-30 minutes
* This makes at least 3 containers of enchiladas and they are great for freezing - if you freeze do not put the sauce on them until you thaw them out.
They are so good y'all - let me know if you make them!

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