Sunday, February 19, 2012

Cheesy Chicken Enchiladas

Recently back from a little wintermission in Mexico we were in the mood for a bit of a theme dinner :)

As we descended the escalator into the contained wilderness that is the North Avenue Whole Foods, Geof suggested enchiladas.  Hmmm, now there's something I've never made before.  "Let's do it!"

I pulled up a recipe that sounded good and set about tweaking it, Dunmore style :)  It was another success! Here's how it went down:


  • 2 cups chopped (or cubed) cooked chicken (I used Trader Joe's pre-cooked chicken)
  • 1/4 cup chopped onion
  • 4 cups shredded three cheese Mexican blend
  • 1 cup low-fat sour cream
  • 6 (8-inch) flour tortillas (Trader Joe's has the BEST flour 'tillas!)
  • Trader Joe's Enchilada Sauce (I used about half the bottle total)
  • 1/2 cup sliced black olives 


Preheat the oven to 350.  Lightly grease a 9x13 baking dish.

In a medium bowl, mix the chicken, onion, 1 cup of the cheese, and 3/4 cup of the sour cream.  If you want some extra kick, add a 1/8 tsp. cayenne pepper to the mix :)  Fill each of the tortillas evenly with the mix and roll tightly.  Arrange in a single layer in the baking dish.

In a saucepan over low heat, melt together the remaining cheese and sour cream, and add enchilada sauce as desired (I probably poured 1/4 cup into the saucepan).  Pour mixture over the enchiladas in the baking dish, and then top with the olives.  Pour light layer of enchilada sauce on top.

Bake in the preheated oven for 20-30 minutes, or until hot and bubbling slightly.

It was a very tasty dish!  As I mentioned, some cayenne pepper would add some spicy goodness as these are fairly mild.  The cheese sauce was really, really good, and the edges of the tortillas were awesomely crispy.

We ended up having two left over so we reheated them for lunch today and they were just as delicious!


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