Have you been in the position where you have no idea what you’re going to cook for dinner? Well, that’s where I was yesterday. I had taken chicken out to defrost but didn't know what to do with it, so sat on my couch and started browsing through my Pinterest to get ideas. As I was looking at the picture of some yummy enchiladas I said “hey, why not make enchiladas for dinner” so that was it, I had dinner all planned. I started gathering the ingredients and was talking to my sister on the phone, so she tells me to give it a twist and make it a little different than what the recipe said, of course I agreed with her and made them the way she told me. Oh boy!!! They were delicious and my hubby enjoyed them so much.
Ingredients:
1 lb. boneless chicken breast
3 tablespoons sour cream
1 cup shredded cheese
1 tablespoon cut onions (small pieces)
8-10 flour tortillas
1 can of mild green enchilada sauce
3 cups shredded cheese
Seasoning to taste
Directions:
Preheat oven to 350 degrees F (175 degrees
C). Lightly grease a 9x13 inch baking dish
Clean the chicken and season it with salt
and pepper (I used my special seasoning). Cook chicken until no more pink juice
comes out, wait until it cools down and shred it.
Mix the shredded chicken, sour cream, 1 cup
of cheese and onions. In your baking dish pour some of the green
enchilada sauce, disperse the mixture evenly among the 8 tortillas. Roll into
enchiladas, and arrange in single layer in the prepared baking dish.
When all the enchiladas are arranged in the
Pyrex, pour the remaining green sauce on them and the 3 cups of cheese.
Bake in the preheated oven for 20 to 30
minutes, or until hot and bubbly.
Enjoy!!! Don’t forget to add a spoonful of
love. Feel free to add your own twist to it.
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