Quick Chicken Enchiladas
August 3, 2011 • Meat & Poultry
I’ve been busy this week, but not in the kitchen. Instead, I’ve been attending the Food and Light 2011 workshop in Boulder. I can’t tell you how exciting it is to learn from such masters as Todd & Diane, Jen, and Matt. Part of the value comes from having the perspective of four different photographers, who use different equipment, have different styles, and use different software. And part of the value comes from their sheer talent and enthusiasm. I’ll be sharing more soon (and hopefully you’ll see improvement in my food photography!), but for today, wanted to share a simple semi-homemade recipe with you for quick chicken enchiladas.
I made these on Monday with the kids and would have photographed the dish for you, but I was busy serving a bunch of kids and cleaning up for the rest of the day. And by the time I ate the leftovers with my husband that evening, well, to say I was pooped would be an understatement. Cooking with kids is a passion of mine, but man can they wear you out!
- 1 pound boneless chicken breasts, poached and shredded
- 3 cups shredded cheddar cheese
- 1 can green enchilada sauce
- 8 corn tortillas
- 1 can red enchilada sauce
- sour cream, for garnish
- shredded lettuce, for garnish
- diced tomatoes, for garnish
- Combine shredded chicken with half of the cheese. Pour green enchilada sauce on the bottom of a 9 x 13 glass baking dish. Stuff 8 corn tortillas with the mixture and roll up, placing seam side down into the enchilada sauce. Pour can of red sauce over the top, then sprinkle on remaining cheese. Bake at 375 degrees until hot and bubbly, about 30 minutes. Serve with sour cream, lettuce and tomato for garnish.