Chicken Enchiladas with Red Sauce

Being from the Midwest and it's only February I just can't get over the fact all these fruit trees here are brimming with lemons, oranges and grapefruits just begging to be picked. The last few weeks, I've seen small carts, boxes, and baskets in driveways or on sidewalks filled with fruits as I walk around the neighborhood. Each one has a sign encouraging those who pass by to help themselves.

DID YOU KNOW? There are many groups of volunteers that glean, harvest, collect, rescue, or recover fruit or produce for charitable purposes such as food shelves? Homeowners unable to use their crop can call a designated number and volunteers will come out to their home and pick fruit. Sounds like a win-win situation for all.

Looking for a hearty tasty weekend meal? These easy Chicken Enchiladas make the best Mexican dinner. They’re stuffed with shredded chicken and cheese filling topped with an easy red enchilada sauce, and baked for 20 minutes. Use a rotisserie chicken for easy prep. Green sauce can be substituted for red sauce. The meal was paired with a mango avocado salad and rice.

Chicken Enchiladas

Recipe makes 12 and is an Ever Ready Special.

Cooking Tips: 

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

You can make the dish ahead, refrigerate, and bring it to room temperature before cooking.  

Ingredients:

• 6-inch corn or flour tortillas
• 1- 28 oz. can red enchilada sauce (medium or hot, divided)  
• 3 cups shredded chicken
• 1-14 oz. can black beans,  rinsed
• 2 cups frozen corn, thawed
• 1 can Hatch chiles, drained 
• 1/2 cup sour cream 
• 3/4 teaspoon Elote seasoning or 1/4 teaspoon each chili powder, cumin and garlic powder

Directions:

• Use a lightly greased 13 x 9 pan. Preheat oven to 350 degrees.
• Mix filling: 1/2 cup enchilada sauce, chicken, beans, corn, chiles, sour cream, 1/2 package of shredded cheese.
• Spread a thin layer of enchilada sauce on the bottom of pan. Follow directions for warming tortillas. On each tortilla spread filling down the center and roll tightly. Place in pan seam side down. 
• Pour about 2 cups enchilada red sauce over the top of all the rolled tortillas. You will have extra sauce leftover. Sprinkle with remaining cheese.  
• Bake uncovered 22 minutes. Serve immediately.  

And oh- don't forget the margarita!

Mango Avocado Salad with Lime Vinaigrette Dressing