Cheesy Baked Chicken Enchiladas

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.

And eggnog.

Anyway, these enchiladas were tasty, and Joe said they were easy to make.

Cheesy Baked Chicken Enchiladas

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Ingredients

  

• 2 1/4 cups cooked chicken Joe uses 2 cans of shredded chicken.
• 1 small red onion finely chopped
• 1 cup cilantro finely chopped
• 3 cups salsa
• 1 tablespoon lime juice fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 8 8-inch whole wheat tortillas
• 3 cups Cheddar cheese shredded
• Sour cream for serving

Instructions

 

• Preheat the oven to 400.
• 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.
• Spread 1/2 cup of salsa over the bottom of a 9x13 baking dish. (Alternately, you could just spritz it with olive oil or cooking spray, which is what Joe did.)
• 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.

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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.

© 2010 – 2020, Tara Ziegmont. All rights reserved.