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.
They turned out like this, great crust!
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.
Once the chicken was cooked, Travis diced it up and added it to the cheese mixture.
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.
Next came the enchilada sauce. We just used hy-vee store bought brand.
I dipped a tortilla in the enchilada sauce. Make sure it is completely coated.
Scoop a few tablespoons of filling in the coated tortilla.
Then, carefully wrap the tortilla. It’s a messy job making enchiladas!
Place enchiladas seam side down in the greased casserole dish. We fit 12 in ours.
Top with any leftover enchilada sauce and some shredded Mexican cheese. Bake in a 350 degree oven for 30 minutes.
Yum! They went pretty fast.
What a great dinner!
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!