Wednesday, May 11, 2011


I tried a new enchilada recipe yesterday. They turned out yummy(actually a little spicier than I'd anticipated)!

1 lb cooked and shredded chicken
1 1/2 - 2 cups shredded mozzarella cheese
1 big can of green enchilada sauce
1 lime
1/4 cup cut-up cilantro
2 garlic cloves
6 medium flour tortillas

First, combine the chicken, half the can of sauce, and half of the cheese in a bowl. Then add cilantro, minced-up garlic, and lime juice to taste. And I squeezed in the whole lime.
Next put this filling in each tortilla, roll, then place in 9x13 baking pan, with the seams of each roll facing down. Now, pour the remaining sauce and sprinkle remaining cheese over the whole pan evenly.
Bake at 350 for 20 minutes.

1 comment:

  1. Oooh! Sounds tasty. I think I'm sold on using some enchilada sauce in the meat and more on top. I made enchiladas last week and put half the can of enchilada sauce in with taco seasoning while it cooked and it was fabulous (in my opinion). This sounds great. Do you ever use corn tortillas for enchiladas? I've never used flour... add that to the things I need to try out! :)