Mike hasn't had a lot of input into my menu planning lately, so when I asked him what he wanted, he had definite opinions this week. One of his requests was for chicken enchiladas. So, I tried out this recipe for 20 Minute Chicken Enchiladas. This was a pretty good recipe and with some slight modifications, it could become a great recipe. I started by cooking the chicken in some chicken broth so it stayed tender. While, I cooked the chicken, Mike cut up onions and tomatoes. I made the sauce and that's where my slight problems began. I don't think I let it get thick enough because it was pretty runny. I pulled out about a 1-1.5 cup of sauce. I mixed the cooked chicken and beans into the rest of the sauce and cooked it for a few more minutes. I put about 1/3 cup of the mixture into each tortilla. The mixture was pretty runny so this part was a mess. I drizzled the extra sauce on top and added some cheddar cheese. I broiled it on high for about 3 minutes. We added sour cream, tomatoes and cilantro to the cooked enchiladas and enjoyed. They actually turned out well and next time I'll be sure to cook the sauce until it's thicker or add rice. I have a feeling this will become a part of our favorites.

The New Austonian