Homemade Chicken Enchiladas

This the kind of meal that comes about by scouring the refrigerator and cupboards to see what you can use! We had leftover cooked chicken, lots of fresh green onions, cheese, burrito shells, etc., so we went for the Chicken Enchilada option.

I made a cheese sauce with extra sharp cheese, and mixed that into the shredded chicken and chopped green onions and other spices for the filling. (So, technically, that makes this NOT an enchilada since we had no green chilis, but the spirit is there!) Then, we rolled it into burrito shells, topped with canned enchilada sauce (Ahhh, THERE’S the enchiladas! Nevermind what I said before!), and lots of shredded cheese, and then baked the whole thing for 45-55 minutes or so.

This is the result, served with a side of refried beans, which we found in the cupboard at the last minute and mixed with salsa for extra kick:

They were fantastically tasty, seen here topped with sour cream. I think we drank Lime Seltzers with the meal, which went really well. I love it when a plan comes together. 🙂