Remember last week when I made the creamy chicken chili? Well, I had tons of leftovers that I put into the freezer. I decided to use the rest to make enchiladas. I made up my own recipe last night and I have to say they were pretty tasty.
I took a 8-oz container of sour cream and a can of Hatch Green Chili Enchilada sauce and whisked them together in a bowl.
Then I took corn tortillas and filled them with onion, the chicken, Mexican blend shredded cheese and rolled each one placing them in a 9×13 greased dish. The dish fit 10 enchiladas. I poured the sour cream mixture over the top, topped with shredded cheddar cheese and baked for 45 minutes at 350 degrees. I served them with a southwestern chopped salad.
I still have chicken left from the original recipe! So, one meal will now turn to three when I use the rest to make grilled tacos.
Have a thrilling Thursday.