These enchiladas are a family favorite. My mom got the recipe many years ago and passed it on to me. I’ve made some minor adjustments – one thing I love about this recipe is that the measurements don’t have to be precise, I usually just eyeball it.
20 oz canned chicken
1 cup of salsa
1 cup Monterey jack cheese
1 tbs chopped green onions
2 tbs chopped green peppers
1 tsp garlic powder
- Mix all the ingredients (except tortillas and sour cream) together in a medium bowl.
- Pour milk on a plate. Lay tortilla on the plate and then turn over the tortilla so both sides get dipped in the milk. (This softens the enchiladas so they won’t be crispy after being cooked.)
- Add the chicken mixture to the tortilla (a spoonful or two).
- Add a dollop of sour cream, roll the tortilla into the shape of an enchilada, and put it in a casserole dish sprayed with Pam.
- After filling the casserole dish with the enchiladas, pour the milk still on the plate over the enchiladas. If you want, put some grated cheese over the top too. Cover with aluminum foil.
- Bake in a 350-degree oven for about 20 minutes or until bubbly.
Bonus: Any extra chicken concoction tastes excellent on Ritz crackers.
I wanted to add some more vegetables to this meal, or maybe I just needed an excuse to use this great idea to cut cucumbers.
As you can see, these “cookie cutters” are actually for fondant, but the medium size still worked well on the cucumbers. It’s rather pointless but still fun.