Monday, November 30, 2009

Chicken or Turkey Enchiladas

Another one of Michelle's recipes. Very easy and yummy. I made 1/2 a batch, but will write down the whole recipe.

1 jar salsa
1 cup sour cream
12 taco sized or 8 burrito sized tortillas
1/2 Rotisserie chicken (or left over turkey or other chicken)
Monterrey Jack cheese

Preheat oven to 425. Grease a 9x13 dish. Mix salsa and sour cream. Michelle does this in a pie plate and dips one side of the tortilla in the mix, I put it in a bowl and used a spoon to slop it on. Put some chicken or turkey in the tortilla. Roll it and put it seem side down in your baking dish. Once all tortillas are in pan, pour the remaining salsa mixture on it and top with cheese. Bake for 15 minutes or until cheese is bubbly. Let it stand 5 minutes for the sauce to thicken.

We all really liked this. I would like to try it with rotisserie chicken (or some leftover salsa chicken) because the turkey tasted like turkey : ) At first Tyson was trying to pick out pieces of the salsa (chunks of onion and other goodies) and Jori said "why do you keep making stuff like this that I don't like?", but then Tyson stopped picking stuff out and cleaned his whole plate. It was still a small battle with Jori, but that has become the norm. Darin really liked it, but had a texture issue with the salsa chunks as well. Maybe next time I could throw the salsa and sour cream in the blender?? Any other thoughts? It wasn't chunky salsa, just original style.

1 comment:

Michelle B said...

to avoid the salsa chunk issue - try it with taco sauce (right by the salsa) same spice, no chunks...

I actually use this when I make the frozen burritos from Rooks Cooks and instead of wrapping them individually, I put them in a pan and top with taco sauce and cheddar cheese and bake until the cheese is melted.