Enchiladas (All Ingredients from the shelf)

While playing a game of 20 questions I found out that these are my daughters all time favorite meal! I have tried lots of different enchilada recipes and definitely prefer a crunch to my tortilla and not a lot of sauce. This recipe is super easy to prepare as well as clean up.

I purchase all the ingredients in bulk (Costco) and keep them in my pantry for nights I need a meal quickly or am running low on ingredients due to my lack of getting to the grocery store which happens way to often. Most people don't love the idea of eating from the shelf but this has been such a great recipe for us way to many times.

Iv'e attached a picture of ingredients for reference, sometimes a visual is helpful when shopping for new ingredients.

Ingredients:

• 2 cans (12.5 oz) chicken
• 1 bag (8.5 oz) quinoa & brown rice
• 1 can (10.5 oz) cream of chicken 
• 1 cup sour cream
• 10 flour tortillas
• 1 cup salsa, divided 
• 2 cups Mexican blend cheese 
• 1 bunch fresh cilantro, chopped

Directions: 

1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. 
2. In a large bowl, combine chicken, quinoa & rice, cream of chicken, sour cream and 1/2 cup salsa. Stir to mix. 
3. Spoon about 1/2 cup of mixture into each tortilla. Roll tortilla up and place seam down in prepared baking dish. Continue filling enchiladas until the dish is full. (8-10 tortillas).
4. Spoon remaining mixture over top of enchiladas and sprinkle with cheese. 
5. Bake for 20-30 minutes until cheese is melted and lightly brown. Sprinkle with fresh cilantro and serve.