Chicken Enchiladas

I know, I know. It’s St. Patrick’s day and I’m giving you a recipe for Chicken Enchiladas! Sorry! I am not Irish but I did wear green today. This is just an off year for the Irish holiday in our house. I haven’t been blogging much the past couple of weeks. I am blaming the new braces on my teeth. Yes, they are awkward and yes they are painful. Oh the things we women go through! I have been thinking I was crazy for doing this for most of the past week when this morning I learned that two of my good friends from my college days both have braces on their teeth right now too!!!! (And I heard from another who told me she had them a mere 7 years ago.) I can’t tell you how happy that made me. I am not so strange after all. And I am in good company!

I also blame the lack of blogging on the fact that we are painting. It’s been a chain reaction. After finishing our daughter’s new bedroom and bathroom this past weekend, we were able to finish re-painting her old room. We have decide to make her old room the Guest Room/Man Cave and I used a Benjamin Moore color called “Silken Pine” which is a pale and neutral light green. We will probably use the same color in the attached bath. After that, it’s on to our son’s new bedroom. Still haven’t decided on a color there. Anyway, I actually had the day off of work today and was able to go and get my hair cut and make one of my son’s favorite dinners.

These are so basic and delicious and easy! I use rotisserie chicken from the market when I don’t have leftover chicken on hand. And we’ve tried a lot of different enchilada sauces and always come back to the can of Old El Paso. It tastes the best. And this is a BASIC recipe. My son does not allow me to add anything like sour cream or diced red pepper to these. But if your family allows go ahead, by all means! Give this one a try if you want to try something quick, easy, and cheesy.

Chicken Enchiladas

2 rotisserie chicken breasts from the market or use leftover chicken.

1 19 oz. can of Old El Paso Enchilada Sauce

Shredded Cheddar cheese

Flour tortillas (Burrito size

Spoon some of the sauce into the bottom of your baking dish and set aside. Preheat your oven to 350 degrees.

Tear the chicken meat into small bite size pieces. Set 6 flour tortillas on your counter and divide all the chicken meat between all the tortillas and spread it out in a long line down the center of the tortilla. Spoon a couple of tablespoons of enchilada sauce over the chicken. Sprinkle a small handful of the cheddar cheese over top of the chicken with the enchilada sauce.

Fold over a small part of the tortilla over one end of the chicken meat, then take the tortilla side closest to you at the bottom and snugly pull it up just over the meat mixture and then tightly roll your enchiladas up. Set them in the baking dish. After you have all the enchiladas rolled up and in the baking dish, spoon the remaining sauce over them. Sprinkle a few handfuls of cheese over the top. Cover with foil and bake for 30 minutes. Then take the foil off and bake for 10 more minutes.

Muy Bueno!