This is one of my quick-and-easy recipes for a night when I've got to get food on the table quickly. Mark and I were introduced to this recipe by a family in California who invited us over for dinner when we were newly married. We're now coming up on our 21st anniversary so it's been with us for a good, long while.
Green Chili Enchiladas
2 cans (@ 10 oz. each) of green enchilada sauce
2 C shredded cheddar cheese
2 C shredded Monterey Jack cheese
@ 10 flour tortillas (soft taco size - @ 7" across)
Put a little sauce in the bottom of a 9x13 pyrex or glass dish. Use just enough sauce to cover the bottom so the tortillas don't stick. Put about 4-5 T of the cheeses in a tortilla, drizzle 1 T of the sauce over the cheese. Roll up the tortilla and put in the dish. Continue with the rest of the tortillas. When the dish is full of tortillas, spoon the remainder of the enchilada sauce over the top. Sprinkle the remaining cheeses on top, as well. Bake at 350 for 30 min.
Recipe Given By: Angie Martens
Hint: some extended family members add chicken; our family doesn't care for the addition. We cook up a big batch of white rice and add a quick vegetable for a full Mexican meal.
One Pan Chicken Enchilada Skillet
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