2 cups shredded, cooked chicken
1 cup shredded Mexican blen cheese
2 cups shredded cheddar cheese
1/2 teaspoon chili powder
1/4 teaspoon salt
2 tortillas (we use flour tortillas, but corn can be used as well)
1 19 ounce can red enchilada sauce
3/4 cup half and half
Heat oven to 350 degrees
In a large bowl, combine shredded chicken, Mexican cheese, 1 cup cheddar cheese, chili powder and salt
Whisk enchilada sauce with half and half in a separate bowl. Spread 1/2 cup of the sauce over the bottom of a 13x9 inch baking dish
Dip one side of a tortilla in remaining sauce mixture. Spoon about 1/4 cup of the chicken mixture down the center of the dipped tortilla. Roll up tortilla to enclose the filling. Place seam side down in dish. Repeat until all tortillas are filled and placed in dish. Pour remaining sauce mixture over enchiladas, then top with remaining cheddar shreds. If desired, top with freshly chopped parsley or cilantro.
Cover dish with foil and bake at 350 degrees for 15 minutes. Remove foil, and bake uncovered another 10 minutes, or until cheese is melted.
Do you celebrate Cinco de Mayo? What will you be serving to celebrate this year?