Queso Enchildas

Travis and I made some delicious enchiladas tonight for dinner! Unfortunately, these enchiladas win no healthy award. But they are tasty. Here’s the recipe, I’ll start with the filling:

Travis grilled 2 chicken breasts with very spicy taco seasoning (from Trader Joes), salt, and pepper.

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They turned out like this, great crust!

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While he was doing that, I worked on the rest of the filling. We had some leftover velveta and rotel dip, probably around 1 1/2 to 2 cups worth for cheese dip. I mixed that with 1/2 cup of sour cream and 1/2 of salsa. That alone made an excellent dip! Super creamy and cheesy.

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Once the chicken was cooked, Travis diced it up and added it to the cheese mixture.

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Next came the assembly process. I started with corn tortillas. I like corn tortillas much more than flour, but Travis likes flour better. Marriage problems! Corn tortillas break very easily, so you need to be careful when working with them. I heated mine up in the microwave with a paper towel between each of them.

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Next came the enchilada sauce. We just used hy-vee store bought brand.

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I dipped a tortilla in the enchilada sauce. Make sure it is completely coated.

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Scoop a few tablespoons of filling in the coated tortilla.

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Then, carefully wrap the tortilla. It’s a messy job making enchiladas!

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Place enchiladas seam side down in the greased casserole dish. We fit 12 in ours.

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Top with any leftover enchilada sauce and some shredded Mexican cheese. Bake in a 350 degree oven for 30 minutes.

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Yum! They went pretty fast.

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What a great dinner!

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And the best part? We both have leftovers for lunch, and we have some leftover filling that will make a great dip, heated up, with tortilla chips! Happy Monday!

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