On Wednesday nights after work I go over to my parents house for dinner. I usually cook for them, but they buy the ingredients. It works out perfectly since David’s been in class on Wednesday nights since August, and it sure as heck beats eating alone. It’s been really nice. My brother also comes over and it’s a nice family dinner. Sometimes it comes down to Wednesday afternoon and my mom and I are still unsure of what we’re going to have. A few weeks ago after work, we went over to Whole Foods and bought ingredients for chicken enchiladas. I’m so used to having vegetarian enchiladas that these chicken enchiladas were a nice change.
About a week later I was still thinking about how tasty they were, and I felt bad that David had missed out on them, so I made them again. David raved about them and even claimed them as the best enchiladas ever! They’re pretty big so one enchilada plus salad is more than enough for a serving, which is great because then there are plenty of leftovers. MMM…leftovers for lunch are my favorite!
I hope you make these chicken enchiladas soon because they are SO fast to make and ridiculously easy. Plus, they just taste amazing! David and I are pretty much Mexican food addicts so this will definitely be a repeat in our household for years to come.
Fast Chicken Enchiladas
1 rotisserie chicken, shredded
3 green onions, chopped
1 (4 oz) can chopped green chiles
8 flour tortillas
1 (28 oz) can enchilada sauce
8 oz cheddar cheese, shredded
sour cream, garnish
1. Preheat oven to 425 degrees.
2. Place a small amount of chicken, green onion, and chilies inside a tortilla and roll up. Place into a 9″x13″ baking dish seam side down. Repeat steps for all 8 tortillas. Pour enchilada sauce all over tortillas, and top with cheddar cheese. Bake uncovered for 20 minutes.