Chicken Enchiladas

I would like to take a minute to talk about Meghan's enchilada recipe.

It's really, really good.

I doubled the recipe but only ended up with about 10 enchiladas - so I suppose I'm filling each one more than I need to? Minor thing, though, since they taste fantastic. I had marinated the chicken overnight first in my favorite chicken fajita marinade and then cooked them simply on the stove. Once shredded, I mixed the chicken with pepper-jack and sour cream per the instructions. I used scallions in place of regular onion since that's what I had in the fridge, and also threw in a few spoonfuls of green chilis and another few of chopped jalapenos. And a healthy pinch of salt. I used a medium green enchilada sauce, and only poured about half of the can over the enchiladas instead of the full can, since that seemed like a lot. On top, after the enchilada sauce and sprinkling of more pepper-jack, I scattered more chopped scallions. (Why not?)

The men devoured them and added salsa/more jalepenos/tobasco as they wanted. This recipe is absolutely going into the standard rotation. Thanks, Meghan!