Sometimes a dish can go awry when the spice is just a little too much to handle.  In the past, I’ve found that with enchiladas.  They’ve never been a fan favorite at my house due to the ‘spicy’ complaints.  In an effort to bring them into our rotation of easy-dinners, I decided to make a creamy version of the original.

Trader Joe’s enchilada saucy mixed with a container of light sour cream does the trick!  Whisking the two together gets rid of all the lumps.

If you have cooked chicken on hand, dice it up.  I had chicken tenderloins in my freezer, so I gave them a generous sprinkle of cumin, chili powder and garlic salt along with a drizzle of olive oil.  After they baked in a 350 degree oven for about 30 minutes, I let them cool and then chopped them up.

For a bit more flavor I chopped about a half an onion, sauteed and added that to the chicken.

I only had sharp cheddar on hand, but any kind of cheddar or monterey jack would work.  To the inside of each tortilla (I had flour on hand, but corn would work great too.), I rolled up a tablespoon of diced chicken/onions, shredded cheese and a bit of the creamy sauce.

When my 9×9 pan was tightly packed with tortilla rolls, I added more sauce the topped with cheese.  And into a 350 degree oven it goes (for 20-25 minutes)!

There ya go…dinner done in a flash!  Add a little side salad and you’re good to go!