This recipe is officially my first ever recipe I came up with on my very own. I developed it while Josh was deployed [therefore I had a lot of time to get it right], and I think it's time to finally share it! I originally designed it using flour tortillas, and over the last year or so I've worked out ways to adapt it using corn tortillas. In theory, it should be an easy transition, right?
If you've ever had corn tortillas, you know how easily they rip apart. Getting them to roll up and stay rolled can be a royal pain.
Usually I end up just making more of a enchilada casserole, but last night, the tortillas actually stayed rolled - so I figured it deserved taking a picture of.
Okay, enough! Recipe time!
[a recipe by lil' old me]
Time: 30 minutes or less
Makes: 5 corn enchiladas
- 10 corn tortillas [if you do happen to want to make this with flour tortillas, you only need 5]
- 1 [8 oz] bag shredded mexican cheese
- 1 [15 oz] can enchilada sauce
- 2 cups cooked, shredded chicken
 Preheat oven to 350 degrees. Grease an 8x8 casserole dish.
 Layer 2 corn tortillas together, off-set, to make them the length of the casserole dish.
 In your two-becomes-one corn tortilla, put in a small handful of chicken and cheese, and 3 spoonfuls of enchilada sauce.
 Roll tortillas, place in your casserole dish, and repeat steps 2-4 for the rest of your tortillas.
 Pour the rest of the sauce over the rolled tortillas, then spread the leftover cheese on top of that.
 Cook enchiladas for about 15 minutes, or until the cheese is melted and the sauce is bubbling.
Serve with sour cream and/or guacamole.
*Note: reheatability is high. I would make a batch of eight for myself during the deployment days and just keep heating up one or two for dinners over the next few days.
*Another note: we made these using leftover crockpot chicken from this recipe I raved about once upon a time. I'm still raving here - it was a great alteration that I may consider making into the standard.