Another day, another delicious Dream Dinners meal. This time, I had already tried the Chicken Enchiladas as an appetizer, so I knew they’d be tasty. Mike and I always love Chicken Enchiladas, so I knew these would be a big hit. These were super easy to make and they did not disappoint when it came to taste. I put the pan of enchiladas on a baking sheet and covered with foil, cooking for 30 minutes. After the initial bake, I uncovered the enchiladas, I added the salsa/sour cream mix and shredded cheese and baked another 15 minutes. While it was cooking, I made some corn using corn, lime zest, lime juice, butter, and cayenne pepper. In 15 minutes, we were ready to eat. The enchiladas were warm and gooey, just how I like them! This was a super easy, tasty meal that I can’t wait to make again!

The New Austonian