My husband loves Enchiladas! His mom would make them for him all the time when he lived at home. Ever since we were married I have been searching for a recipe that is easy to make and that we would both like. Well, it has only taken me about seven years but I think I found it.I am not one for the spicy red sauce that is usually drenching the enchiladas (even though I will eat it, it is just not my favorite). This recipe has you make a fresh salsa to put on top of the enchiladas (oh so good!). We have made it twice and have enjoyed it each time. It is great with homemade refried beans. It does call for the meat of a whole rotisserie chicken which is nice for time sake but not so nice on the grocery budget. Even though I have not tried it I am sure that it would taste just as good with chicken cooked at home.
Salsa:
1 (14-ounce) can diced tomatoes with chilies, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
Pinch of salt
Enchiladas:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and back until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot and enjoy!


Madisen and Miriam enjoying their dinner.
Macaylee enjoying her dinner too!







