Chef Chris Manning wows us this week with chicken enchiladas.
It's a good dish to prepare ahead of time, then pop it in the oven about a half hour before you need it.
They're great for the big game or a comfort-food meal.
Click on the picture to see how it goes together. Pay close attention at the end for the chef's tips on variations, even for breakfast.
1 pound cooked, diced chicken breast
Mix together the chicken, cheese and half the green chiles. Spoon the chicken mixture onto the tortillas, dividing the mixture evenly.
Roll tortillas and place seam side down on a 9- x 13-inch baking dish.
Mix together the gravy, sour cream and remaining diced chiles.
Spoon sauce over rolled tortillas and bake at 350 degrees for 40 to 50 minutes.
Thursday, April 17, 2014, Watertown, NY