I wanted to make it freakin awesome.
So I texted my soon-to-be-a-new-mommy-former-roommate-friend, Katie, for her amazzzazzing enchilada recipe. My mouth just watered. She would make these when we were up at school together. Let's just say, she used to work at Cafe Rumba, and she obviously took notes. They're different than most enchiladas you've had (in a good way).
And because you (yes, you) are just so great, I decided to share this recipe with you today
Katie's Enchiladas (so so good)
|If I had taken a photo, it would have looked as good as this. via|
1 lb cooked and shredded chicken
1 1/2 - 2 cups shredded mozzarella cheese
1 big can of green enchilada sauce
1/4 cup cut-up cilantro
2 garlic cloves
6 medium flour tortillas
First, combine the chicken, half the can of sauce, and half of the cheese in a bowl. Then add cilantro, minced-up garlic, and lime juice to taste. I didn't have garlic, so I used garlic salt. And I squeezed in the whole lime
Next put this filling in each tortilla, roll, then place in 9x13 baking pan, with the seams of each roll facing down. Now, pour the remaining sauce and sprinkle remaining cheese over the whole pan evenly.
Bake at 350 for 20 minutes
Go to heaven
For extra heavenliness, you can top finished product with sour cream or guac (or guac mixed with pico-de-gallo, as I did. It is most yummy)