These Chicken Enchiladas should be added to your dinner rotation PRONTO! They're easy, yummy and the spice can be as mild or hot as you prefer.
It's another beautiful Minnesota day! The weather has been just delicious. This is why we endure huge fluffy mittens, 3-inch thick snow boots, frozen nostrils, scraping ice from windshields, extra pounds on the thighs and winter depression. I'm typing so fast in an attempt to get my work finished that my fingers hurt. I have to get outside, people!
Something else I'm looking forward to today: these leftovers. These are the best chicken enchiladas I have ever made and I'm not kidding. They are SO GOOD and they can be as spicy or mild as you want them to be. They are also just really easy to make. This one is a keeper!
Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeños (optional).
Cook, stirring, for 5 minutes.
In a medium bowl, combine chicken (pull meat from a Rotisserie chicken for a super slick way to get shredded chicken), green chiles, lime juice, salt and pepper.
Mix well and add to the skillet. Stir until mixture is warm.
Divide the mixture between 8 flour tortillas (burrito size) and top each with a small handful of shredded cheddar.
Roll the tortillas up tightly and place them seam side down in a 9x13 baking dish that has an even layer of enchilada sauce spread on the bottom.
Pour another can of enchilada sauce over the top, along with shredded cheese and extra cilantro (if desired).
Bake at 350 degrees F for 25 minutes.
Let them cool for a few minutes and dig in!
Top with any or all of the following: extra cilantro, avocado slices, fresh lime juice, green onions, tomatoes and sour cream.
This just occurred to me, but you could also get crazy and throw tortilla chip strips/crumbles on the top.