Cooking Inspiration 'Chicken Enchiladas'

I have a million cookbooks, but one of my favorites is the Southern Living 'Our Readers Top-Rated Recipes'.    All the recipes in this cookbook that I have tried have been awesome!  I made these Chicken Enchiladas a few weeks ago and they were so easy and absolutely delicious.  The ingredients are easy to find at the grocery store.  I believe the fresh cilantro was the magic ingredient for the great flavor.

Instead of cooking my own chicken, I chose to select a flavorful roasted ready-to-serve chicken from Kroger's.  I like to take short-cuts in cooking whenever possible.

Here is a shot of the filling for the chicken enchiladas.  (Recipe will follow)

I stuffed each flour tortilla with the chicken mixture and rolled fairly tightly to get them all in the dish.

After the enchiladas were baked, I put the remaining ingredients on top. 

I had some Fiesta Plates that I bought a few years back in Canton.  I thought they would be perfect for serving the enchiladas.  I prepared some Mexican Rice (from a box of course) and opened a can of Ranch Style Black Beans.  They are much healthier than re-fried beans.

This was absolutely delicious!  It only took about 15 minutes to throw it all together, and then took 40 minutes to bake.  I think these are better than most Mexican Food restaurants we frequent.  Give them a try!

Chicken Enchiladas

3 cups chopped cooked chicken

2 cups (8oz) shredded Monterey Jack cheese with peppers

1/2 cup sour cream

1 (4.5 oz) can chopped green chiles, drained

1/3 cup chopped fresh cilantro (I think this is important!)

8 (8")Flour Tortillas

1 (8oz) container sour cream

1 (8oz)jar tomatilla salsa

Toppings:

 diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up.  Arrange, seam side down, in lightly greased 13 x 9" baking dish.  Coat tortillas with cooking spray.

Bake at 350 for 35 to 40 minutes or until golden brown. 

Stir together 8 oz container sour cream and salsa.  Spoon over hot enchiladas; sprinkle evenly with desired toppings. 

Yield: 4 servings.