So, today I am going to share Enchiladas because it is Cinco de Mayo (or was yesterday when I should have remembered to post this). These enchiladas are everyone's favorite. Seriously, my college roommates loved them, my family loves them, my husband loves them. The only person who doesn't love them are my sister-in-law who doesn't like enchiladas period so, you can't win them all. They are so easy too. They take about 10-15 min of prep time tops and 20 min in the oven. So without further ado:
Mommy Mostert's Enchiladas
12 mid-sized flour tortillas
16 oz of cream cheese
2 large cans of chicken
1 small can of green peppers
1 large can of green enchilada sauce (or 2 regular sized cans)
Cheese to top (we like Mozzarella or Pepper Jack)
1. Preheat oven to 350 degrees
2. Pour half the can (or one can) of enchilada sauce into a 9x13 clear baking dish. Spread along the bottom of the pan.
3. In a bowl beat cream cheese, chicken, and peppers until combined.
4. Divide mixture evenly between the 12 tortillas forming the mixture into a thick line along the center of the tortilla.
5. Roll up the tortillas as tight as you can and place them in the pan. They should squish together.
6. Top with the rest of the enchilada sauce and sprinkle with cheese.
7. Cook in the oven for about 20 minutes.
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