my enchiladas

shred some chicken (i used 5 chicken thighs this time). throw in some shredded cheese and a can of diced chili. put in enough sour cream to make it a good wetness. (this time i used plain yogurt-- just because leftover yogurt gets used up faster than any leftover sour cream would. yogurt is a good flexible ingredient.)

pour a little bit of green enchilada sauce in the bottom of a casserole dish. put the chicken filling on a burrito and roll it up-- keep going until you've filled the dish. top with the rest of the enchilada sauce. sprinkle with cheese. throw it in a 350 oven for about 20 minutes.