Chicken Enchiladas

I have an all time favorite recipe for chicken enchiladas.  The page in the cook book, Austin Entertains from Austin’s Junior League, is stained and splattered with oil and tomatillo sauce.  The tomatillo chicken enchiladas are delicious, but a bit time consuming since you make the sauce yourself.  I’ve tried a few other recipes with mostly positive results.  Last week I decided to try the Chicken Enchiladas from Tyler Florence on Food 911.  The recipe calls from canned enchilada sauce, so that would save me some time.  I also took short cuts by using a rotisserie chicken and 2 cans of diced green chiles.  I had to cut the stewed tomatoes into more manageable pieces, but I really enjoyed the big chunks of tomato in the enchiladas.  I also liked the addition of corn in these enchiladas and the smoky chipotle flavor.  We topped ours with sour cream and cilantro.  My husband and I really enjoyed these.  They were even good the next day reheated.  The tomatillo enchiladas remain a favorite, but these enchiladas are really tasty and pretty quick.