Our favorite enchiladas. Hands down. Period. Try no other recipe. Ever.
I like flour better than corn tortillas.
And lots of filling.
So here's the result...
2 c. shredded mexican or sharp cheddar cheese
2 grilled or baked chicken breasts, shredded (If I bake them, I rub them with a little taco seasoning first. You know, just to remind them that they were once beloved chickens.)
2 blocks of fat free cream cheese
1 yellow onion, chopped
1 can of mild enchilada sauce
1 small can of sliced black olives
8 large flour tortillas
Combine the cheese (reserve a small handful for sprinkling on top), chicken, cream cheese, and onion. Spread evenly into the 8 tortillas and roll them up. Place them in a greased 9x13 inch baking pan. Cover with enchilada sauce and sprinkle with reserved cheese and black olives. Cover with foil, shiny side in, and bake at 350 degrees for 45 minutes.
You know I don't eat meat, so I reserve enough filling for one enchilada before mixing in the chicken.
And you know Eva doesn't eat gluten, so for hers, I do this...
In a small greased casserole dish, layer 4 corn tortillas with the filling in between. Top with sauce and shredded cheese.
This was the view out my kitchen window when I made them this time...."making supper" with leaves and grass and whatever else they dug up.
You know how when we were kids, our play was "work"? I played mom and cook and baker and teacher and nurse all the time. I even spent my allowance on real baby food to "feed" my dolls. And now that I'm (sigh) a grown up, I long to stop all the work and just play. Hmmmm....a funny thing this life is.