Thursday, October 4, 2012

Tanner's Chicken Enchiladas

I think this picture is like a freakin' fiesta people or maybe I've eaten at too many Mexican restaurants this past year. The only thing missing is a sombrero and an endless basket of tortilla chips that drive me (besides being mostly gluten-free) to always choose Mexican food if it is an option. I never feel like I am being ripped off if they keep that basket of chips coming:)

These enchiladas are a great make ahead meal. Assemble the chicken and tortillas, cover, and store in the fridge until you are ready to bake and serve. Inspired by my favorite bar nachos, I recreated a more substantial meal. They are also great if you have a crowd to feed. What better way to enjoy these cooler temps and football season than with cheesy, chicken goodness!

Tanner's Chicken Enchiladas

8-10 corn tortillas
2 cups shredded chicken breast
1 cup skim milk
2 cups 2% shredded cheddar cheese
8 oz. cubed 2% Velveeta
1/8 teaspoon garlic powder
2 tablespoons chopped jalapenos
2 diced Roma tomatoes
1 bunch chopped green onion
Sour cream & salsa to serve on the side

Preheat your oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. Set aside. Place the tortillas on a plate. Lightly dampen a paper towel with water. Place over the tortillas and microwave on high for 1 minute to soften the tortillas. To assemble the enchiladas, top each tortilla with a couple of tablespoons of the chicken breast, roll, and place in the dish seam side down. Place the casserole dish in the oven and bake for 15-20 minutes or until the enchiladas begin to brown.

Meanwhile, place the milk, cheeses, garlic powder, and jalapenos in a medium sized pot. Melt the cheese over medium-low heat, stirring often until the cheese is melted. Remove the enchiladas from the oven. Pour the cheese mixture over the enchiladas. Place the dish back in the oven and bake for another 10-15 minutes or until the cheese begins to bubble and brown around the edges.  Remove from the oven. Top with the green onions and tomatoes. Serve with salsa and sour cream on the side.

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