So, tonight was one of those nights… You know the ones: everyone is feeling grumpy and tired, and there’s no plan for dinner… Yeah one of those, where you go back and forth: What do you want for dinner? I don’t know what do you want? And so on. Well, this wonderful quick dinner came to the rescue, again. It’s a quick meal with just a few ingredients! And SO yummy! This feeds a small family, but as my kids are getting older I need do double the recipe! Riley ate 1 1/4 of one! I think he would have eaten more if there had been any.
Hope you enjoy!
Green Chile Chicken Enchiladas
Preheat oven 350 degrees
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2 cups of shredded chicken (I use rotisserie chicken, usually what leftover from having the bird the night before)
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1 1/2 cup shredded cheddar/Mexican blend cheese (we used Monterey and cheddar mix)
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1/2 cup ranch dressing
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1/4 cup sour cream
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2 tbsp diced green chilies (I use a small can of mild green chilies, I generally just dump the whole can in. It’s just over 2 tbsp)
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4 flour tortillas
Mix together chicken, 3/4 cup cheese, dressing, sour cream and chilies in a bowl. Divide evenly and place in tortillas. Roll and place seam side down in 9” baking dish. Top with remaining 3/4 cheese. Bake at 350 for 20 minutes or until the cheese is brown.
1 comment:
Yum! Thanks!
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