Tempt My Tummy Tuesday ~ Cheesy Baked Chicken Enchiladas

Ok I have to do it again, I found another recipe out of the Dollars to Donuts and I have to share. As many of you know Rick is a HUGE Mexican anything fan. Usually when I make it, it doesn't stack up to high reviews. But as we found with lasagna from Mondays post, Rick came back for seconds! SCORE, I may just have to cook every recipe in this book if he's going to have seconds! Get this Cole even ate a whole one! Yup mister picky ate one, now Caden not so much but he wanted to fill up on bananas.

You'll love this one, it was super easy to make and I even enjoyed it. Usual Mexican night not something big on my list but this was amazing. The Cilantro was just a great refreshing taste, can you believe I used fresh ... LOL :) Enjoy! I can't wait to see what you guys thing? Sorry I haven't been around today, work was VERY buys I finally just finished up and now it's time for bed ;(. I'll be by tomorrow night and promise to catch up on what I missed! Now back to the recipe.

Cheesy Baked Chicken Enchiladas: Take This, Takeout

Posted by Dawn Welch

Prep time: 18 min
Cook time: 30 min

Maybe it’s because I own and run a restaurant, but it’s definitely one of my pet peeves when I order a meal and know right off the bat that I could’ve made it better. Now I’m the first to admit that there are some restaurant dishes I’ll never be able to one-up (I mean, how do they get the soup into those Shanghai soup dumplings anyway?), but there are others that I can definitely top, and cheesy enchiladas are one of them.

That’s why I never, ever order enchiladas in restaurants anymore, and honestly speaking, I bet you won’t either once you’ve tried making them yourself. Super simple, inexpensive, and so good, they leave you feeling happy and satisfied, not comatose, after eating.

HERE'S OF COURSE LOOKS AMAZING COMPARED TO MINE, BUT MINE STILL TASTED GOOD!

Ingredients
About 2 1⁄4 cups shredded cooked chicken
1 small red or white onion, finely chopped
1 jalapeño chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)
1 cup finely chopped fresh cilantro
3 cups No-Cook Garden Vegetable Sauce or your favorite salsa
1 tablespoon fresh lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
8 (8″) flour or whole-wheat tortillas
2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese
Sour cream, for serving

ALEXIS NOTE: Instead of Jalapeño I picked up a jar of green chili peppers, I used a jar of our favorite salsa (I'm cheap and like to make things fast), Sorry we only had regular tortillas on hand and used a bag of Italian shredded cheese.

Make the filling. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeño (if using), all but 2 tablespoons of the cilantro, 1⁄2 cup of the vegetable sauce, the lime juice, salt, and pepper.

Roll and bake the enchiladas. Evenly spread 1⁄2 cup of the vegetable sauce over the bottom of a 13″ x 9″ baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish.

Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.

Here's mine :)

Don't forget to pick up the book!

Come on I've shared 3 recipes so far and you know you want more!