Carolchilladas

Hanging out in the kitchen with friends is one of my favorite things to do. When you are lucky enough to be with some of your favorite people, doing one of your favorite things… double the fun factor!

This past Saturday my friend Carol and I headed to Luann’s house for some spoiling. Serious spoiling. Luann had dinner prepared when we walked in the door. There were treats and gifts in our rooms and… we each got a full body massage. Oh my goodness. And… Luann lives on a lake so we got to sit outside in our jammies at night, wrapped in blankets, and stare at the stars while we had some girl talk and wished on stars. Here’s the view from her back porch in the morning:

Isn’t it gorgeous?! I could have sat on that porch for days!

But… a girl’s got to eat.

For lunch on Saturday Carol and I whipped up an easy recipe for chicken enchiladas. They are very simple to make and Carol has given them the “If Carol Can Do It” seal of approval. If you want an easy recipe for chicken enchiladas that will impress, this is it.[/donoprint]

Carolchilladas

Ingredients:

• Flour tortillas (taco or fajita size)
• One plain roasted chicken from the deli section of your grocery store
• 2 cups sour cream (fat free, low-fat, or regular)
• 1 package low-sodium taco seasoning mix
• 1 can traditional refried beans
• 1 package Mexican rice mix, prepared as directed on the package
• 1 can mild enchilada sauce
• 2 cups shredded Mexican cheese blend
• 2 green onions, sliced
• lettuce, shredded
• tomato, chopped
• additional sour cream
• guacamole (optional)
• salsa (optional)
• jalapenos, seeded and finely chopped (optional) or a can of chilies, drained

Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray. Spoon a little of the enchilada sauce into the bottom of the pan (just a few tablespoons – enough to coat the bottom of the pan.

Remove the skin from the chicken and shred meat into bite-size pieces. In a large bowl, mix the 2 cups of sour cream and the taco seasoning mix. (If you like more kick, add the jalapenos or the chilies to the mixture.) Stir in the chicken.

Spoon about 2 tablespoons of the refried beans down the center of a tortilla. Top with a few spoonfuls of the chicken mixture and a few spoonfuls of the prepared rice. Roll up the tortilla and place seam side down in the prepared pan. Repeat until you are out of ingredients.(You should have enough for 10-12 enchiladas.)

Pour the remaining enchilada sauce down the center of the enchiladas and top with cheese. Sprinkle with the green onions.

Bake in preheated oven for 30-45 minutes or until cheese is melted and enchiladas are heated through.

To serve, garnish with lettuce, tomatoes, and condiments of choice.

This truly is a very simple short cut recipe to tasty “Carolchiladas!”

Sweetest Blessings,
LeAnn