This is crunchy on the ends! It's like eating chips! Grace announced last night at dinner.
Joe had surprised us with a new recipe, something we'd never tried before, cheesy baked chicken enchiladas.
I was dubious about eating enchiladas at this point of my pregnancy (because I have a lot of heartburn and indigestion) but the enchiladas were delicious.
I was excited to eat them again for lunch the next day; I don't get excited about much these days.
Except ice cream. I still get excited about ice cream.
Anyway, these enchiladas were tasty, and Joe said they were easy to make.
2 1/4 cups cooked chicken Joe uses 2 cans of shredded chicken.
In a large bowl, prepare the filling by gently mixing the chicken, onion, all but 2 tablespoons of the cilantro, 1/2 cup of salsa, lime juice, salt, and pepper.
Divide filling evenly among the 8 tortillas, forming it into a strip down the center of each. Roll the tortillas around the filling; place seam-side down in the prepared baking dish.
Cover the rolled enchiladas with the remaining 2 cups of salsa and sprinkle evenly with cheese.
Bake until the top is golden brown and bubbly, about 30 minutes.
Sprinkle with remaining cilantro and serve with sour cream.
About a year ago, I received a cookbook called Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe from a friend in PR.
It's full of my kind of recipes: simple, healthy, comfortable.
We cook from it often; the original recipe came from that cookbook.
I heart enchiladas and these look delicious! Thanks for the recipe!