INGREDIENTS
1 pound | boneless chicken breast
1 package | 8" flour tortillas
1 giant can | Rotel Tomatoes
8oz | Sour Cream
1 Bag | Mexican Blend Cheese
1 Regular Can | Enchilada Sauce
DIRECTIONS
1. Boil chicken and shred (thawed- boil 20 minutes | unthawd- boil 40 minutes)
2. Make filling: 1 cup sour cream, 1/2 can of drained Rotel tomatoes, half bag of cheese, shredded chicken
3. Add filling to tortillas and roll them up.
4. Add 1/2 can enchilada sauce (red or green) to the bottom of the baking dish, so the enchiladas don't stick as much
5. Add enchiladas to baking dish, and sprinkle the top with remaining Rotel tomatoes, 1/2 can of enchilada sauce & the other half bag of cheese.
6. Throw enchiladas in the oven at 350 degrees for 30-40 minutes.
Note: This is NOT a healthy recipe. Do not bitch at me about it, Google "healthy enchiladas" if that's your thing or make substitutions with non fat sour cream and cheese, etc...
Also note if you don't care for spicy just use regular diced tomatoes instead of Rotel tomatoes, just remember to buy the giant can.
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Note
Project Life is
basically a way of scrap-booking that includes photos and journal entries. I
take so many pictures of my kid (& random
stuff), that this is what I'm doing in lieu of "normal" photo albums. It is my creative
outlet. I love all things stationary, sticker, stamps, and office supplies
>> so this little hobby is perfect for me. To find out more about Project
Life check out Becky Higgins' website.