Grad school has taken over my life. Yes. this probably does not surprise you very much if you have been there before, but I have found myself thinking lately, "Whose bright idea was this?" Ugh.
The worst part? It has kept me out of the kitchen more and more, which makes me sad. I realized that I really do love cooking and trying new recipes, and with my schedule, I just haven't had time. So this week I decided to change all that. I had the BIGGEST craving for my Mom's enchiladas, and I knew I couldn't eat them alone...
The worst part? It has kept me out of the kitchen more and more, which makes me sad. I realized that I really do love cooking and trying new recipes, and with my schedule, I just haven't had time. So this week I decided to change all that. I had the BIGGEST craving for my Mom's enchiladas, and I knew I couldn't eat them alone...
So I invited Jake over and made sure Abby was around and we all scarfed down the enchiladas. They are actually one of the easiest things to make and are so delicious and make me so happy, so I have decided to let the cat out of the bag and post the recipe! I hope you enjoy!
Mary's Enchiladas
(serves 8)
8 8-inch tortilla shells
3 cups cooked chicken
1 4.5 oz can of green chilies
8oz Monterrey Jack Cheese shredded
1/3 cup sour cream
1/4 cup cilantro
8oz sour cream
1 jar (8oz) green taco sauce
Toppings: avocado, tomato, sliced black olives, cilantro, jarred jalapenos
Preheat the oven to 350 degrees.
Mix cooked chicken (I did this on the George Foreman), cheese, chilies, 1/3 cup sour cream and 1/4 cup cilantro in a bowl. Spoon equal amounts onto the tortilla and roll them up and place in a baking pan. Once all rolled, give a light spray of cooking spray to the tops and cook for 30-45 minutes until the tops start to get crispy.
Mix 8 oz of sour cream (I actually just used the remaining sour cream from the 1.3 cup I used and it worked out fine) and the green taco sauce and pour over top of enchiladas evenly. Then add the toppings of your choosing! I used cilantro, chopped tomato, avocado, olives and for a little kick jarred jalapenos.
Mary's Enchiladas
(serves 8)
8 8-inch tortilla shells
3 cups cooked chicken
1 4.5 oz can of green chilies
8oz Monterrey Jack Cheese shredded
1/3 cup sour cream
1/4 cup cilantro
8oz sour cream
1 jar (8oz) green taco sauce
Toppings: avocado, tomato, sliced black olives, cilantro, jarred jalapenos
Preheat the oven to 350 degrees.
Mix cooked chicken (I did this on the George Foreman), cheese, chilies, 1/3 cup sour cream and 1/4 cup cilantro in a bowl. Spoon equal amounts onto the tortilla and roll them up and place in a baking pan. Once all rolled, give a light spray of cooking spray to the tops and cook for 30-45 minutes until the tops start to get crispy.
Mix 8 oz of sour cream (I actually just used the remaining sour cream from the 1.3 cup I used and it worked out fine) and the green taco sauce and pour over top of enchiladas evenly. Then add the toppings of your choosing! I used cilantro, chopped tomato, avocado, olives and for a little kick jarred jalapenos.