Wasn't it nice having an extra hour today? I woke up at 7am feeling fresh and rested, and the day went nice and slow which I always enjoy on a Sunday. I had a leisurely day of grocery shopping, catching up with a few friends and making these yummy enchiladas. Believe it or not, this enchilada recipe is from InStyle magazine. Weird, I know. The older issues of InStyle always had an article on a themed party and included recipes for that party. I used to make these all the time one summer in college when I was living with my stepsister and her husband, nannying for my nephew Colin. He was around 6 months at the time. He would hang out with me in the kitchen while I cooked dinner some nights for Abbie, Brian and myself. These enchiladas quickly became a favorite meal and my brother-in-law still talks about how good they were. I was digging through my recipe cards last night and couldn't believe I hadn't made them in so long! They were definitely as good as I remember and TC approved as well. They are very similar to the red enchiladas that you would order at a Mexican restaurant.These enchiladas are a delicious and easy meal to throw together! Buen provecho!
Restaurant Style Chicken Enchiladas
2 cups shredded Monterey Jack cheese, divided
1- 19 ounce can red enchilada sauce
1- 4 ounce can chopped green chiles
1 cup sour cream, divided (I used light sour cream)
1 1/2 tsp. sugar
1 tsp. ground cumin
4 cups cooked, shredded chicken (can use preroasted chicken from store)
Flour tortillas (I used 8 large tortillas)
Heat oven to 400 degrees F. In a large bowl combine 1 cup cheese, 1/2 (8 oz.) can enchilada sauce, all green chiles, 1/2 cup sour cream, sugar and cumin. Stir in shredded, cooked chicken. Lightly spray a 9x13 baking dish with nonstick cooking spray. Place one tortilla in the dish and spread 1/3 cup filling along center of tortilla, gently roll, and place seam- side down in dish. Repeat the process until all ingredients have been used.
Evenly divide the remaining 1/2 can of enchilada sauce over the enchiladas. Dot with the remaining 1/2 cup sour cream and sprinkle the remaining 1 cup of cheese on top. Bake in oven 15-20 minutes or until the enchiladas are heated through and bubbling.