Sunday, October 24, 2010

An Easy Mexican Dish for a Sunday Night Supper

The hubby always loves a big sit-down meal on Sunday nights. A wrap-up to the weekend and a kickoff to the next week. Tonight we decided to team up and cook some yummy enchiladas. These are one of the family favs…

The best part about them is how easy they are! This isn’t the best pic, but they were in the process of being consumed before I remembered to get a snapshot.


I thought I’d share the recipe since we all need something that is yummy and easy to fix…

  • Four to five chicken breasts cooked (I boiled them to get them done fast.) We like to chop the chicken up into small bites.
  • One can Rotel tomatoes and green chilies. (I go with mild so everyone likes them; you pick the heat.)
  • One can of enchilada sauce (if you like red sauce) or one can of green chili sauce (Chili verde) – (again, you pick the heat.) ((Personally – I like green chili, but that’s just me. We make a little of each.))
  • Three cups of shredded Mexican Cheese Blend
  • One package of 8-inch diameter flour tortillas 10 count – I like them pretty thin (some brands can be thick).
Now, if you are a connoisseur of Mexican cuisine, you immediately realized that these aren’t enchiladas since we don’t use corn tortillas. True… But, hey, we’ve always called them enchiladas.

  •  Heat oven to 350.
  • Spray large casserole dish with non-stick spray. (Trust me – don’t miss this step for easy cleanup.)
  • Put the cooked chicken, Rotel, and half the sauce in a bowl and mix well. 
  • Add two-thirds of the cheese and mix again. 
  • Put a scoop of the filling on the tortilla to fill it and wrap it placing it in a casserole fold side down.
  • Do this for remaining filling/tortillas nestling them in next to each other.
  • Cover the enchiladas with the remaining sauce.
  • Place the remaining cheese across the top.
  •  Place in oven for 20-25 minutes or until bubbly and the cheese is melted.
  • Serve with refried beans or a nice salad. Yum!

I followed this up with Betty Crocker Decadent Supreme Chocolate Molten Lava cupcakes.

Talk about easy – mix and bake! Two cakes, a scoop of vanilla ice cream, chocolate sauce drizzeled over the top and whipped cream.

Needless to say – we are all about to pop!

1 comment:

  1. We love enchiladas and this recipe sounds yummy- I copied it down and will be making it soon... thanks for sharing!


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