Friday, December 26, 2008

The Meal That Made Me a Keeper

Well, maybe not really, but I'm pretty sure it helped. I made these incredible enchiladas for the first time more than two years ago and they are still one of our favorite meals. I love them because, though I've been trying to work on improving my eating habits, these don't have anything in them that I have ever avoided. Doug loves them because they are a delicious Mexican food item. We both love Mexican food but do not go out for it very often anymore, for one because it can get expensive and, two, because I can make these at home.

I found this original recipe on and have tweaked it slightly to make it exactly what we like. I love this recipe because it is easy and fast to throw together, relatively inexpensive, and makes incredible leftovers the next day (we usually double this to ensure a few days' worth of leftovers.) So try these, I don't think you'll be disappointed.

Chicken Enchiladas
Adapted from

4 cooked skinless, boneless chicken breast halves
1 cup sour cream
2 cups shredded Cheddar cheese You can also use the Mexican cheese mix
1-2 Tablespoons Taco or Fajita Seasoning
1 (12 ounce) package flour tortillas
1 (8 ounce) jar salsa for eating

Preheat oven to 350 degrees F (175 degrees C).
Shred the cooked (and seasoned) chicken breast meat, and place in a large bowl. Mix in sour cream and shredded shredded cheese (retain about a 1/2 cup for topping). Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Bake for 10 minutes, remove and add remaining cheese on top.
Bake for another 8-10 minutes, or until heated through and cheese is melted.

1 comment:

Joelen said...

I've made this recipe before and it is good!