After such a long hiatus, I thought my return to blogging deserved a wonderful recipe. This is my wonderful recipe.
One of my favorite dishes is my Mom’s chicken enchilada recipe. It’s really simple and definitely delicious! One of the best things about it is that you can make the enchiladas, store them in the fridge and then put the sauce on right before you bake them. So, if you’re busy, you do a little premaking and then when you’re home from work, an easy dinner is ready to bake!
Mom’s Chicken Enchiladas
2 cans (12.5 oz each) of white chicken breast meat
1 can (4.5 oz) chopped black olives
1 can (4 oz) chopped green chiles
8 oz light sour cream
2 c. grated cheese (I usually use cheddar, but it’s really up to you)
1 tbsp cumin
dash onion powder
1 tsp salt
2 cans (10 oz each) green enchilada sauce
8 burritos size flour tortilla shells
Preheat oven to 375 degrees.
Drain chicken and shred chicken in a large mixing bowl.
Add, black olives, green chiles, sour cream, cumin, salt, onion powder, and 1 cup of the grated cheese to the shredded chicken. Stir all these together.
Add any extra salt to your taste.
Equally divide the mix between the eight tortillas. Roll each filled tortilla with both ends open. Place the rolled, filled tortillas next to each other in a large baking dish.
Open enchilada sauce and liberally pour on top the enchiladas. Bake for 30 minutes uncovered.
After 30 minutes, take enchiladas out, sprinkle the remaining 1 cup of cheese on top of them and bake for another 5 minutes.
Take out and enjoy!