Long weeks call for easy dinners. I love making these enchiladas the day before (usually during nap time) and having dinner ready to go for the next night. Usually I make two batches and freeze one for a later date.
Here's what I use. Plus boiled chicken breasts or a rotisserie chicken (even easier.)
I chop the onion and garlic.
Sautéed in a little chipotle olive oil (regular will be just fine.)
Mix the chicken, chopped green chilis, onion and garlic together.
I add half a can of enchilada sauce, a large scoop of sour cream or plain Greek yogurt and a little sharp cheddar cheese.
Mix it all together and spoon into tortillas. Whole wheat for her; flour for him.
Top with the remaining enchilada sauce and cheddar cheese and bake on 350 degrees for 30 minutes.
Garnished with avocado slices and a little sour cream for the perfect finishing touches.
Enjoy!
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