Thursday, January 6, 2011

Chicken Enchiladas

Today when I picked the kids up from school, Lainie was waiting with her report card for me to sign. It was awesome! She got Outstandings in EVERYTHING! And she was graded beyond her grade level and district average for the personal narrative she had to write at the end of the semester. I was so proud of her!!! As a reward she got to decide what we had for dinner and help make it. She's been really into learning how to cook lately. Lainie picked chicken enchiladas. So thats what she got! The way I make them, they are so easy, fast and delicious. The kids eat 'em up and we rarely have left overs.


12 corn tortillas
Vegitable oil
Minced garlic
Rotisserie Chicken
Onion Chive cream cheese (1 little tub of it)
Shredded mexican cheese
1 can diced green chilis

Heat the vegitable oil in a skillet, just enough to cover the bottom
Fry each tortilla just long enough for them to become soft. DONT FRY THEM GOLDEN BROWN! If they are rigid, they wont roll up into enchiladas. Set them on newspaper to dry and cool
Shred up the chicken, white meat only. There should be plenty for the 12 enchiladas.
Combine the cream cheese, 1 tbsn of minced garlic and chilis in a bowl, and microwave for 1 minute until cheese is soft. Mix well.
Drop one spoonful of the cream cheese mixture onto each tortilla and spread around so the tortilla is coated.
Drop one small handful of shredded chicken onto the tortilla
Add some shredded mexican cheese, and roll up
Place seam side down in a casserole dish and repeat until all the tortillas are rolled.
Smother in one can of Macayos Red Enchilada sauce, or whatever sauce you like. Maybe you make your own sauce, I dont know, but I am cool with the canned stuff when Im in a hurry.
Pull each enchilada slightly away from its neighbor, so the sauce can go between them, and they are nice and drenched in saucy goodness.
Sprinkle the whole dish with some more mexican cheese
Bake at 400 degrees for 20 minutes.
Enjoy with sour cream or greek yogurt.


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