Normally, making a great enchilada sauce requires a lot of mixing and blending. Take the easy way out instead by mixing a few ingredients with a spoon. Sour cream, green chili peppers, green onions, canned enchilada sauce and cream of chicken soup are a good foundation for a mix.
Though meat isn't required, adding some shredded leftover chicken to your enchiladas is a good way to boost protein intake and makes for a filling quick meal.
Put a small amount of sauce at the bottom of the pan. This ensures the flavor is properly distributed.
In a small flour or corn tortilla (depending on your preference), place a small amount of grated cheddar cheese; roll it up and place it, seam face down, in the pan. Repeat until all tortillas are filled.
Pour the sauce on top of the enchiladas, covering all corners of the pan to make sure each section is properly coated.
Sprinkle the enchiladas with light or heavy cheese, depending on your preference. Just make sure each enchilada gets some cheese love.
Pop the enchiladas into a preheated 400 degrees F. oven for about 25 minutes, or until cheese is melted and very lightly browned.
Top your enchiladas with sour cream, green onions, salsa or whatever garnish you choose.
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