A Craving Fixed

So, ever since my friend, Lisa, came over a few weeks ago and announced she had made chicken enchiladas for dinner, I have been craving them. I found a pretty easy recipe and will add to my recipe collection here on the blog. This is from the Mormon Essentials Recipe Book.

Chicken Enchiladas

2 cups chopped cooked chicken
1 cup sour cream
1 (7-ounce) can chopped green chilies
1 cup chopped onions
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack cheese
10 flour tortillas
1 (15-ounce) can mild enchilada sauce
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden brown. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close toegher in 2 greased 9x13-inch pans (5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350 F. for 20 to 30 minutes. Garnish with chopped green onions. Makes 10 enchiladas.

Since it is just me, I halved this, which was pretty easy to do. I also added sliced olives to the chicken mixture just to personalize it. In an effort to make myself feel like I was being more healthy I used multigrain tortillas instead of flour and to limit the number of pans used, I poured the enchilada sauce into the skillet I used to brown the onions, put the tortilla in there, added the filling, and then put into the baking dish. It really did work out quite well.