Chicken Enchiladas

Serves two. Eric and I have this a couple of times a month. I usually make rice or corn to go with it. The tortillas don't have to be perfectly fresh, so it's a good dish to make a few days after you've had soft tacos and you have a few tortillas left over. You just have to remember to buy the cheese when you buy the tortillas; I usually have everything else on hand.
  • 1 boneless chicken breast half (the exact amount isn't important)
  • 2 tablespoons margarine
  • 5 to 8 flour tortillas (fajita size)
  • half a 10 oz. can of mild enchilada sauce (pour the other half into a freezer Ziploc and save until the next time you make this dish)
  • 1 cup light sour cream (or one 8-ounce container)
  • 2 cups shredded monterey jack cheese
  • cilantro (optional)

Dice the chicken and saute it in the margarine until done. Set aside to cool. Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-stick spray. Put the sour cream in a 2-cup container (something with a pouring spout would be good), then gradually whisk in the enchilada sauce. Place a couple tablespoons of the mixture in a medium sized bowl, then add almost all of the cheese (save a handful for garnish), the cooked chicken, and maybe a half a teaspoon of cilantro. Divide the cheese-chicken mixture among the tortillas, then roll up the tortillas and place them in the casserole dish. Pour the remaining sour cream sauce over the top, spreading it so that no tortilla surface is exposed. Sprinkle the remaining cheese over the top, along with a pinch of cilantro. Bake for 10 minutes or until melted cheese starts to run out the edges of the tortillas.

(tested 6/23/02)

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Copyright 2002 by Dianne Reis.