Enchiladas a la Stephanie

I can't believe I haven't shared this one with you yet.  It's one of my all time favorites to make, and is probably the simplest and yummiest dish to whip up for unexpected (and expected) guests.  I make this more times than I'd care to admit, and every time I do, I'm in heaven.  The original recipe came in a cookbook my mama put together for me when I first moved out on my own of old family recipes and favorites.  You can customize this however you'd like - I sometimes add black beans or a bit of white cheddar on top.  Note - if you are looking for true, authentic Mexican enchiladas, these are not them.  But if you are looking for a flavorful crowd-pleaser to put together in mere minutes, then you've come to the right place!  Now that my secret is out, I hope you enjoy :)

Enchiladas a la Stephanie

Ingredients

3-4 boneless, skinless chicken breasts, chopped into cubes

1 jar thick salsa

2 cups shredded cheddar cheese

flour tortillas

Instructions

1. Spray skillet with non-stick spray.   Add chicken and cook on medium heat until cooked through.  Mix in 1/2 cup salsa and 1 cup cheese.  Stir until melted.

2. Cover bottom of baking pan with a thin layer of salsa.  Place chicken mixture down middle of each tortilla.  Roll up and lay seam-side down in pan.  Continue until pan is full and you've used all of the chicken mixture.  Top with remaining salsa and cheese.

3.  Bake at 350 for 20-25 minutes, until cheese is bubbly and edges of tortillas are slightly crisped.  Serve with sour cream.

Note - these measurements are approximate.  Adjust to suit your tastes.

xoxo,

stephanie marie