These delightful little chicken enchiladas were such a simple & quick dinner idea. I have tried them before, but never quite so successfully (wrong tortillas, homemade sauce, etc.)...little did I know it could be this easy! Unfortunately this is not a diary free recipe :[ but I'm sure it could be!
- One pack of sprouted corn tortillas
- One pack of organic shredded mozzarella or monterrey jack cheese
- One rotisserie-cooked free-range chicken (whole foods has these)
- Chopped white onions
- The purest red and/or green enchilada sauce that you can find. Sprouts had a store brand green sauce that was pretty basic.
Preheat the oven to 350°F and shred the pre-cooked chicken. Put a good amount of EVOO into a small pan to soften the tortillas.
Put chicken, cheese, and onions in the center of the tortilla, roll it up, and place it in a baking dish. Continue this with the rest of the tortillas.
Pour the sauce on top of the rolled enchiladas and sprinkle the rest of the cheese over the top. Oscar likes green sauce & I like red sauce...so we found a solution!
Bake for about 12-14 minutes; take out, serve up, and enjoy! Delicious!