Ingredients
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2
-
1
-
1
-
1
-
2
-
2
-
12
-
20
-
-
-
-
-
-
-
Directions
Quick and Healthy Chicken Enchiladas, This is my grandson’s favorite enchiladas – and he doesn’t even know that they are healthy! From Quick and Healthy Cooking , My 12-year-old son has been making these for our family dinners for 3 years now and we all love it! It really is quick and easy! We layer ours, making half with corn tortillas since my mom has a gluten allergy, and top it with lettuce, tomato, and sour cream , This made a relatively quick and easy dinner last night and we will be having leftovers for lunch today Personally I don’t see how I could possibly get all the cheese mixture into 12 tortillas I did layer this, cutting the tortillas in fourths I looked at all the cheese mixture and added in a couple of roasted and diced green chili for extra flavor used my homemade enchilada sauce which I warmed first There was a layer of sauce, tortillas, cheese mixture, sauce times 2 These did require a little more sauce than called for It cut well even straight from the oven
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Mix First Six Ingredients and Set Aside. |
|
3
Done
|
Spray a 9x13-Inch Baking Dish With Non-Stick Cooking Spray. |
|
4
Done
|
Pour 1/2 Can of Enchilada Sauce in Bottom of Pan. |
|
5
Done
|
Follow Either Method Below For Layered or Rolled. |
|
6
Done
|
Bake For 20 to 30 Minutes or Until Heated Thoroughly. |
|
7
Done
|
Rolled Method: |
|
8
Done
|
Place About 1/3 to 1/2 Cup of Filling on Each Tortilla and Roll to Enclose (cracks in Tortillas Are not as Noticeable After Cooking). |
|
9
Done
|
Place Seam Side Down in Baking Dish. |
|
10
Done
|
Top With Remaining Sauce. |
|
11
Done
|
Layered Method: |
|
12
Done
|
Follow This Order; 1/3 of the Tortillas, 1/2 of the Filling, 1/3 Tortillas, 1 Can of Sauce, Remainder of Filling, Remainder of Tortillas, Remainder of Sauce. |
