Chicken Enchiladas

 

Chicken Enchiladas

Pardon me for taking a bite before the photo! I was starving. This chicken enchilada recipe came from Mommy, I've made it before but not as many times as she has. One reason I like it—besides it tastes very good—is that it makes enough for supper AND the freezer. At least it does if you are a household of two.

 

The last time I made these, I baked them all and then froze the extras. We microwaved to reheat. This time, I put the extras into the freezer before baking. I'm debating whether these will need to be thawed and then baked, or if we can just microwave them like before.

I had cooked and shredded the chicken the night before I made these. A little pre-prep made this a very quick dinner. Still trying to use up what's in the pantry, so I opened a can of Mexican corn for a side. I'm sure I bought the corn age ago for a recipe. No clue what that recipe was!

CHICKEN ENCHILADAS

3 boneless, skinless chicken breasts

1 cup sour cream

1 cup bottled Ranch salad dressing

10 flour tortillas, burrito-style (that's the larger one) (I used whole wheat this time)

jar of salsa

shredded Mexican cheese, about 2 cups (I used Cheddar)

Cover chicken breast with water in a large pot. Bring to a boil, reduce heat and let simmer until tender. Let cool a bit and then remove chicken to a large bowl and shred, using two forks.

Mix sour cream and Ranch dressing in a small bowl. Pour half of sauce mix over shredded chicken and stir to mix well. (The other half of sauce is used to spread over tortillas.)

Preheat oven to 375 degrees. Grease a 9x13-inch pan. Take a tortilla and top with sauce (about 1 tbsp. each) and spread almost to edges. Spoon some of the chicken mixture down center of tortilla. Top with a little salsa and sprinkle with cheese. (Both of these amounts are to your taste.) Roll up tortilla, folding in ends as you go. Place in pan, seam side down. Repeat with remaining tortillas.

Serve with extra salsa and sour cream.