Foodie Friday~~More Mexican Yumminess

Hi, Y’all. It seems I cannot get my fill of Mexican food this month.  It started with a craving for Green Chicken Enchiladas. I couldn’t remember my recipe but came up with one that was delicious and simple. My husband loved it too. Then for Cinco de Mayo I did the Chimichanga feast You can see that recipe and pictures of the kiddos digging in here. This week I wanted enchiladas again. I only had red sauce on hand and decided it would be different, so I gave it a go.

 

I couldn’t find my photo…I need to go through my pictures and relabel

Red Chicken Enchiladas

I Boiled 4 chicken breasts and shredded

1 large can or 2 small ones of red enchilada sauce

1/2 cup chopped onion sautéed

8-12 corn tortillas

1 cup shredded cheddar cheese ( or Colby Jack)

1 cup mozzarella cheese

optional toppings

shredded lettuce, chopped green onion or chives, guacamole, sour cream

cooking spray.

Preheat oven to 350. Spray pan. pour a little bit of the sauce ( coat the bottom) into the pan.  In the bowl of chicken add the sautéed onion, 1/2 of each cheese. and about a third of the sauce. mix well adding more sauce if needed until well coated. put dollops of chicken on each tortilla and roll like a burrito. Lay single layer in the prepared dish. Cover with remaining sauce, bake 20-30 minutes. Enchiladas will start to crisp on the edges and be  hot inside. Add cheese bake for 2-3 more to melt cheese take out and let stand a few minutes. Serves 4-6 depending on tortilla size and how much mixture you put in each one.

Hubby and I  eat just 3-4 of these as a main course and  I eat the leftovers for lunch and breakfast: They are awesome heated with a fried egg on top. For feeding a family, you could serve with rice and beans for a full meal.

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There are so many ways to make enchiladas. I doubt I am done. Beef ones are calling for me. I saw a shrimp one on Pinterest that looked good as well.

Do you like enchiladas? What is your favorite? Do you prefer the red or green sauce?

Remeber~~If you can dream it ~~You can do it.

 

 

 

Drunken Chicken Part Deaux

Hello everyone. If you didn’t read last week’s post about whole chicken cooked in wine, check it out because this week I am making not one more meal from the same chicken, but two. That’s right. I got three meals for two from one chicken actually four since the enchiladas fed dad and I twice. I even used the leftover au jus for gravy last night and it was the best I have made in a long time.

Last week dad and I had the leg quarters for dinner leaving the backbones and breast meat.

To make the enchiladas, I took and shredded the meat into a dish and took out a smaller bowl for chicken salad ,the other I made chicken enchiladas.

For the enchiladas I took about 2 cups of meat, cooked it in a skillet with diced onion and a packet of  taco seasoning with a cup of water. I cooked it down and let it sit about half an hour. I shredded some Monterey Jack cheese and some sharp cheddar about 4 ounces each .  I put about 1/4 cup salsa verde in bottom of a baking dish.

Six 10 inch flour tortillas and divide the chicken among each and a sprinkle of cheddar cheese in each. Roll burrito style and place in dish. Cover with salsa verde bake about 15 minutes until hot and bubbly add cheese  put back in oven for a few minutes to melt cheese.

Serve with diced tomatoes, pico de gallo quacame sour cream and any other condiments you like. If you have a bigger family you can serve with rice and retried beans to make it a meal .

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for the chicken salad I simply added diced celery, onion and a small amount of Mayo.  It was simple and yummy.

Do you have any recipes you like that you cook once and get two meals?

 

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