Once you have the recipe memorized and a few ingredients ready to go in your fridge, this will easily become part of your weekly routine. It will last for a few meals and can be spiced up in many different ways.
Ingredients
- 10 flour tortillas (use 12 corn tortillas for smaller enchiladas)
- 4 cups of shredded chicken
- 4 cups of enchilada sauce
- 4 cups of shredded cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped tomatoes
- 1 tablespoon of minced garlic
- 2 avocados
- Sour cream and olives
Directions
- In a large saucepan, combine the pre-cooked shredded chicken, 2 cups of enchilada sauce, onion and tomato garlic. Heat until warm and the flavors have combined.
- Fill each tortilla with the chicken mixture and the cheese, then roll the enchiladas. Save one cup of cheese for the top. Place them in a shallow casserole dish seam-side down.
- Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese.
- Place in the oven for 30 minutes, or until the cheese is golden brown.
- Garnish with avocado, sour cream and olives.
Start to finish: 1 hour
Servings: 10