Our sweet granny. She’s so funny. She loves it when we come over, and she always insists she makes us a meal she self-named, Granny’s Enchiladas. And we don’t mind because it’s one of our favorite things; sitting at the table with her, munching on tender tortillas wrapped around juicy, salsa-infused chicken and topped with melty cheese as she tells us stories about one of her and grandpa’s crazy adventures. She makes sure to always have all our favorite toppings on hand and we don’t know how she does it, but they’re always the freshest we’ve ever tasted. So, just about once a week, we head on over to get our fix of Granny’s Enchiladas with story time… it’s truly the best thing ever!
Ingredients
- 2 cups chicken, cooked and chopped
- 1 1/4 cups sour cream, divided
- 1 1/2 cups Colby-Jack cheese, shredded, divided
- 1 cup jarred chunky salsa, divided
- 2 tablespoons cilantro, chopped
- 1 teaspoon ground cumin
- 10 (6-inch) flour tortillas
- 1 cup lettuce, shredded
- 1 tomato, chopped
Directions
Step 1 –Heat the oven to 350 degrees F.
Step 2 –In a bowl, combine the chicken, 1 cup of the sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro, and the cumin.
Step 3 –Spoon about 1/4 cup of the chicken mixture down the center of each tortilla, roll them up, and then place them, seam-side down, in a 13×9-inch baking dish.
Step 4 –Top the enchiladas with the remaining salsa and cover the dish with foil.
Step 5 –Bake the enchiladas for 30 minutes.
Step 6 –Sprinkle the enchiladas with the remaining cheese and bake until it has melted, about 5 minutes.
Step 7 –Top the enchiladas with the lettuce, the tomatoes, and the remaining sour cream.
Step 8 –Serve.
