casserole · chicken

Enchiladas are ilada fun!

I’ve been on a serious tex-mex kick lately. I always want salsa and cheese. A few weeks ago I had terrible enchiladas at a restaurant in Collingwood and I’ve been craving a good one ever since. I had about 3 jars of random salsas open in my fridge and I figured it would be a good way to use them. These enchiladas are super easy and you can add or omit ingredients depending on what you have available or what you’ve craving.

In a large frying pan sauté 1 large chicken breast dusted with cumin, cayenne, S&P and chill powder. Chop up and set aside. I then sautéed some mini bell peppers and green onion. Most recipes don’t call for peppers but I wanted to add some crunch and nutrition to this cheesy, heart attack fest. You could even add spinach and zucchini if you were feeling frisky. In a large bowl combine chicken, peppers & onions, half cup salsa, half cup grated cheddar cheese, a few spoonfuls of plain greek yogurt (or sour cream), 1 chopped tomato, jalapeños hot sauce. I also added a few spoonfuls of that neon orange queso because My boyfriend I bought it in a drunken stupor one night. It’s pretty gross when you think about it, but it tastes like fake cheese heaven.

enchiladas
Evenly distribute the mixture between 4 large flour tortillas and roll. Line casserole dish with generous layer of salsa and nestle your rolled tortillas in the shallow salsa bath. Top with a few more blobs of salsa and another dusting of grated cheddar. Bake at 350 for 3 minutes or until cheese and bubbly and beautiful. Let cool for 5 minutes and dive face first into your new best friend. These enchiladas were out of this world.

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