Monday, February 18, 2019

Ingrid’s Fastest-Ever Chicken Enchiladas

Are you cold and tired of winter? You need to make dinner you want something good and fast. I don’t know how long it usually takes to make enchiladas, these take a total time of 1 hour and 20 minutes and our advertised as the “fastest-ever”.  Serves 6


1 tablespoons butter
4 cups shredded rotisserie chicken
12 oz shredded cheddar cheese
1 1/2 cup sour cream
1/2 small red onion, finely chopped
6 8” flour tortillas
2 cups your favorite salsa
Salt and pepper, to taste


Preheat oven to 350F. Grease a 9-13-inch baking dish with butter and set aside. Place the shredded chicken in a large bowl add 2 1/2 cups of the cheese, the sour cream, red onions and some salt and pepper. Mix well. In each tortilla spoon about 1 cup of the chicken mixture onto the center and roll them up. Place the rolled tortillas seam side down in the prepared baking dish (it will be a tight fit). Spread the salsa over the tortillas, cover with foil and bake about 40 minutes.

Remove the foil and top with the remaining 1/2 cup shredded cheddar cheese; return to the oven for another 5-8 minutes or until cheese melts and the tortillas crisp on the edges. Serve hot. Yum Yum!

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