Today I’m going to share my husband’s Chicken Enchiladas recipe. I made him make me some while he was here on leave They are very easy to make and so delicious.
Here is what you need:
Shredded Chicken (we usually be the roasted chicken from our local grocery store)
Monterey Jack & Cheddar Cheese Shredded
Green Enchilada Sauce (28oz) I prefer Las Palmas
Preheat oven to 350
Heat up the flour tortillas on a skillet. Once you’ve heated all the tortillas you will use, stuff them with chicken and some cheese, roll them up and place them with the seam facing down on a casserole. Pour the Green Chile Enchilada sauce on them then top off with some more Cheese. Bake them for 10-20 minutes until the cheese is melted. Once they are done serve and top with Sour Cream. (as you can see from the picture above my husband likes to put a lot of sour cream on it) Enjoy!
Tonight I made a Malibu rum chicken on a bed of strawberry salad topped with almonds & a raspberry vinaigrette. The salad alone looked so delicious I didn’t want to cook the chicken, but I’m glad I did. The combination of the Malibu & strawberries with the chicken was fantastic! I love it!! Try it at home and let me know what you think.
Here’s the salad alone:
All I did to make the chicken is add 2 cups of Malibu, about 1/2 – 1 cup of lemon juice, some black pepper, parsley and a little rosemary. I let it sit over night in the fridge, then I cook it with a little olive oil in a pan. It was so easy & fast to make.