I had some leftovers from my Creamy Poblano Chicken with Cornbread Waffles. Was there something I could do to make them into a completely different meal? What about enchiladas? Hubby's favorite Mexican food is enchiladas, so it seemed like a good thing to try. It was a great success!! He even put them in his top 5 enchiladas of all time. Here's what you'll need:
- creamy poblano chicken sauce
- corn tortillas
- tomatillo avocado sauce
- shredded monterrey jack cheese
Preheat your oven to 350 degrees. It helps to heat the tortillas first to make them more pliable, so put them in the microwave just long enough to warm them through. Put the chicken poblano sauce in the center of a tortilla and roll it up. Place it seam side down in a greased casserole pan. Repeat until you have the desire number of enchiladas or until you run out of sauce. Pour the tomatillo avocado over the top, then top with the shredded cheese.
Bake at 350 for about 20 minutes or until it's hot and bubbly.
Enjoy!
Lynn
