The BB's Green Chili Chicken Enchiladas

If there is one cuisine I know a thing or two about courtesy of my Texas roots, it's Mexican food.  And if we're being specific, I specialize in Tex-Mex.  Eating it of course.  But, sometimes cooking it too. 

I've even created my very own green chili chicken enchilada recipe that has received quite a few compliments in my day (OK, like one). Here she is:

Like what you see?  Then this is what you need to toss in your cart at the store to whip 'er up:

And for a side, the absolute best boxed Spanish rice I've had to date is Rice-A-Roni's whole grain Spanish variety:

I was prompted to make my enchiladas last week after Heather posted about "The Best Enchiladas Ever!"  I had every intent of trying her version out, but when I got to the store I realized I forgot to bring the list of ingredients.  I is smart. So plan B was to make mine because I already knew what I needed. 

Ingredients

1. One precooked rotisserie chicken from your local grocery store shredded

OR

1 lb chicken breasts shredded

2. 28 oz can green chili enchilada sauce

3. Two 4 oz cans chopped green chilies

4. 1/2 to 1 tsp minced garlic

5. 8oz Sour Cream

6. About 10 corn tortillas

7. 16 oz shredded Mexican cheese, reduced fat

8. Ground Cumin to taste

9. Chili Powder to taste

10. Salt & Pepper

Instructions:

1. Shred your chicken and season with salt, pepper, chili powder and ground cumin to your liking.

2. In large sauce pan combine enchilada sauce, chopped green chilies and minced garlic.  Bring to a simmer and reduce to low heat.

3. Whisk sour cream into sauce.

Now your ready to roll your enchiladas!

4. Spray a 9X12 glass casserole dish with non-stick cooking spray

5. Heat a large skillet over medium high heat.  Heat each tortilla about 15 seconds on each side

or heat in microwave wrapped in paper towels

6. Dip tortilla in sauce pan to coat both sides with sauce and place on a plate. 

7. Fill center of tortilla with chicken, top chicken with a spoonful of sauce and sprinkle a light amount of shredded cheese.

8. Roll tortilla around chicken and place "seam side" down in casserole dish.  Repeat until all chicken has been used.

9. Top your rolled enchiladas with remaining sauce and then top with remaining cheese.

10. Cover with foil and bake at 400 degrees for 30 minutes.  Remove foil and bake for an additional 5 minutes or until cheese is melted and sauce is bubbly on sides. 

Now that I type the instructions out, it actually sounds more complicated than it really is.  The most time consuming task is rolling your enchiladas, and once you get the hang of it, you'll be done before an episode of E! News ends (God Bless Guiliana. Love her).  If you have any questions at all, feel free to ask.   Maybe I'll answer.

p.s. If you use reduced fat cheese and sour cream, these are low cal. 

p.p.s. Who wants to come over to my new house to help me paint and unpack?  I'm majorly slacking and you're going to have to continue to listen to me whine about it until I'm done.  I promise to make these enchiladas, we'll watch trash TV and guzzle wine.