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...
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.