What I love about this Enchilada recipe is that you can change it up so it never tastes the same. I’ve tried all 3 flavors of enchilada sauce and I love them all. I usually make the red because my husband loves hot and spicy things (obviously, since he married a redhead ;)). Enchiladas 2 cans Chicken Breast; drained & flaked 2 cans diced chiles 3 Roma tomatoes; diced 4 green onions; diced Black Beans; drained & rinsed (optional) Sharp cheddar cheese; shredded Enchilada Sauce (Red is hot, green is medium, white is mild) La Victoria Salsa Verde ½ cup Sour Cream 8 oz. Cream Cheese Spanish rice (optional) 9-15 Large flour tortillas Spread half of the remaining enchilada sauce on the bottom of your pans (this recipe will make 1 ½ to 2-9×13 pans depending on how full you fill your tortillas). As you fill and wrap up your enchiladas, place them snugly together in your pan(s). Top with remaining enchilada sauce and shredded cheese. Bake at 350 degrees for about 20 minutes.
Other options: green or red peppers, steak, beef or crab meat, or frozen vegetables.
This is a yummy follow up to any Mexican dish! When you pair it with a scoop of ice cream it tastes just like fried apples and ice cream. Mmm!
Apple Crisp
