Enchiladas are a great meal with just the two of us (the Bammer can’t quite eat this yet) because when you make a whole pan, there are tons of leftovers! And I love leftovers – less I have to cook! I also love any kind of Mexican food so this has been a hit dinner in our house. In fact I made them last week! So good.
Spicy Chicken Enchiladas
2 boneless, skinless chicken breasts, cut into small pieces
1/2 cup chopped onion
1/4 tsp salt
1/4 tsp dried oregano
1/8 tsp pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
2 T green chilies
1/2 cup enchilada sauce
4 (8-inch) flour tortillas
1/2 cup shredded Cheddar cheese
1/2 cup chopped lettuce
1/2 cup chopped tomato
Preheat oven to 350 degrees. Grease 8-inch square (1 1/2-quart) baking dish. In a frying pan, lightly brown chicken, then add onion, oregano, salt and pepper. Cook and stir 3-5 minutes (or until chicken is no longer pink). Cool 5 minutes; stir in Monterey Jack. Mix all sour cream, green chilies and half the enchilada sauce. Mix with chicken mixture. Spread a part of this mixture in each tortilla. Roll up and put in pan; sprinkle with cheese, cover with enchilada sauce. Cover and bake 30-40 minutes. Uncover and put more cheese on top; return to oven to melt it. Serve hot with tomato and lettuce. Yield: 2 servings.
Note: This recipe is for two, so double or triple as needed. I always double it and put it in a 9×13 pan which is perfect to use for 2 dinners for our family of 3.