I feel like I should sing and dance all day long today. It’s fall, y’all!  Happy season of comfort food and casseroles, my friends! All the foods, all the wonderful comfort foods that are too heavy or hot to eat in the summer months are BACK.  Like creamy things.  Enchilada-y things.  Chicken enchiladas, to be exact.  Serve these with some black beans and rice, and you’ve got a grand slam dinner!  PLUS, you can make it ahead of time. Or make 2, freeze one, eat the other for dinner.  Cook once, eat twice, and make this mama happy happy happy!

Creamy Chicken Enchiladas

Ingredients:

1 rotisserie chicken, boned, skinned and shredded
1 package white corn tortillas
1 package shredded Mozzarella cheese
1 can diced Hatch green chilies
1 white onion, diced
cilantro, fresh, cut into very small pieces
1 lb diced tomatillos
1 19 oz  Green Chile Enchilada Sauce- med

Directions:

-Preheat oven to 400 degrees, treat the large baking dish with cooking spray.
-In a large bowl combine the shredded chicken, diced onions, diced tomatillos, diced Hatch chilies, cilantro, mozzarello cheese.
-Place the corn tortillas in a ziplock bag, putting them in the microwave for 20 seconds.
-Pour 1/4th of the enchilada sauce into the bottom of the baking dish.
-Roll individual corn tortillas into the sauce in the bottom of the baking dish
-As the tortillas are sitting in the sauce fill them with the meat mixture, rolling them up and placing them seam down in the baking dish.
-Repeat for the remaining of the tortillas. Pour remainder of green sauce on top of the entire filled baking dish.
-Now top them off with shredded mozzarella cheese and cilantro.
-Bake at 400 degrees for 20-25 minutes.  Cheese should be melted and creamy.
-Allow to cool slightly before cutting into and serving.