Cook It: Green Chicken Enchiladas

This recipe is similar to the red enchilada recipe my hubby likes. However, this is my preferred recipe for enchiladas.

I used the left over roast chicken that I had pulled from the bone for this, so I didn't have to cook new chicken.

Ingredients:

1 can green enchilada sauce

1 block cream cheese

2 cups shredded/chunked pre-cooked chicken

1-2 cups shredded cheese

10ish corn tortillas torn into pieces

Melt the cream cheese with the green enchilada sauce over medium heat.

Add the chicken to the sauce.

Line the bottom of your pan with pieces of corn tortilla.

Layer tortilla, sauce, cheese. I typically like 2-3 layers, ending with cheese on top.

Bake at 350* for 30 minutes (or until heated throughout).

This recipe freezes well and is a great recipe to double and make a couple dishes... one for now, one for later!

Enjoy!

What Are We Eating Wednesday? Enchiladas

This is my hubby's most favorite meal I cook... I think. He requests it on a regular basis... and I oblige most of the time (especially when my meat is precooked).

Ingredients:
ground meat
1 block cream cheese
1 can enchilada sauce
1 med. can diced chilies
shredded cheese
tortillas
sliced olives

Brown your ground meat. Then add the cream cheese to melt.

Then add the chilies....

...and 2/3 enchilada sauce... and stir until well combined.

Create your rolls with a scoop of the meat mixture and a bit of cheese.

Roll and set into your pan.

Make as many rolls as you like to use all your meat mix and fit into your pan. I typically get 8-2 in a pan.

Top with the remaining enchilada sauce, cheese and olives. Bake at 350* for about 15 minutes (until the cheese is melted and everything is warmed throughout).

Enjoy!!!