Growing up, there were two kinds of enchiladas. The restaurant version that were rolled and covered in red sauce and cheese and the home version which were more of a Mexican casserole, dished out of a Pyrex and served in squares. This recipe reflects the home version, a recreation of my Mom’s go-to recipe. This is a great dish to make if you have leftover rotisserie chicken, or in my case, it was near the end of the night and the grocery store had discounted the last rotisserie chicken before closing.
Shredded Chicken Enchiladas
One big note to mind is to heat your tortillas in a dry pan before rolling them. That will make sure that they don’t crumble and crack on you. You can also toss them in the microwave as a stack for 20 seconds and that will do the same thing.
Of course, I like to eat this straight up with a side of beans or rice and a green salad. But, you can also garnish it with avocados, sour cream or cilantro. As long as it gets in your belly!
[tasty-recipe id=”6669″]
