Easy Chicken Enchiladas

When I told a friend I was going to make enchiladas, she said, “Wow, isn’t that hard?”  Enchiladas may seem like one of those meals you only order in a restaurant but they are actually very easy to make.  These Easy Chicken Enchiladas really are simple…and delicious.  The recipe says to boil the chicken but I baked mine in the oven at 350°F for about 15-20 minutes (until the internal temperature of the chicken read 165°F on a meat thermometer).  The filling is a simple mixture of softened onion and poblano pepper, corn, sour cream, chicken, cilantro and cheese.  This mixture is spooned into warmed corn tortillas (just make sure to work with the tortillas quickly as they tend to tear if they get too cool) and topped with enchilada sauce and more cheese.  This recipe actually calls for salsa verde but I substituted enchilada sauce to keep that authentic enchilada flavor (feel free to stick with salsa if you prefer).  I also used a reduced-fat colby-monterey jack cheese blend which still melted nicely in the oven.  When you get the urge for Mexican food, consider making this at home – it’s much healthier than restaurant enchiladas and just as tasty!

Question:  What’s your favorite Mexican meal?

Additions:  None

Omissions:  None

Substitutions:

  • Canned corn
  • Reduced-fat colby-jack cheese
  • enchilada sauce

Overall Rating:  Love It

Source:  Woman’s Day Magazine

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