Chicken and Cheese Enchiladas

If you have chicken leftover, enchiladas are a good option for dinner. I had both leftover chicken and lots of mole sauce (see below for the recipe) to work with. The only other things I needed were corn tortillas, iceberg lettuce (the most common in Mexican cuisine), carrots, a tomato, a green onion and come cilantro (which I recommend growing yourself). First thing to do is shred the chicken. I microwaved it for a few seconds to make it more pliable.

Next use a pan to warm your tortillas so they wont rip. In traditional Mexican cooking they will dip them in very hot oil for a second.

Then begin assembling the enchiladas with chicken and cheese, roll them up, and cover with sauce.

Once all are assembled cover them with the remainder of sauce and cheese. Then cover with foil and bake on 350F for about 45min.

Remove it from the oven and as it cools prep the plates with a bed of lettuce, green onions, carrots, tomatoes, and some fresh cilantro.

Dish it up and enjoy!

• Mole sauce (see recipe in previous post)
• Shredded chicken
• Mexican cheese (queso blanco, jack, cheddar, or colby will all work)
• Corn tortillas
• Head of lettuce
• Carrot
• Green onions
• Tomato
• Cilantro