(I take photos of food when Mike isn't home.)
How many times have I blogged about my favorite enchiladas? Once a week maybe? So annoying, I'm sure. I love them. Obviously. I made them on Sunday, again. Half for a friend who had a baby recently, & half for us. It's so easy to make them ahead of time & just stick them in the fridge until you're ready to put them in the oven 40 minutes before you want to eat. I had them for lunch & dinner today too, since Mike is traveling & I'm on my own. I'm a big fan of leftovers.
I seem to make these every time I bring a meal to someone though. I'm going to get a reputation of being the enchilada girl. I need something new in my rotation. Any favorites that are easy to transport? Do you have a go-to meal that you're abnormally obsessed with?
(Loved the ideas I got from this post in September, by the way.)
(Loved the ideas I got from this post in September, by the way.)
And maybe I need a new enchilada recipe, too (ERIN BURTON). Just to switch things up, you know? Not to abandon my favorite, of course. I really love enchiladas. And cilantro.
7 comments:
i made these (http://allrecipes.com/Recipe/Cheaters-Enchiladas/Detail.aspx) the other day. they are certainly not healthy (are any enchiladas?), but they are so insanely simple and were quite tasty too.
enchiladas are one of my favorite things, and i had never made them myself until erin brought me some of hers and was nice enough to give me the recipe. so yummy. sean was positive they were from a restaurant.
Erin emailed me her recipe. For the sake of record keeping, here it is:
CHICKEN ENCHILADAS
2 cups chopped cooked chicken
1 cup sour cream (i use fat free to make myself feel better)
1 (7-ounce) can chopped green chilies
1 cup chopped onions
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded monterey jack cheese
10 flour tortillas
1 (15-ounce) can mild (i use green) enchilada sauce
green onions to garnish, chopped
combine chicken, sour cream, and green chilies. set aside. in another pan saute onions in butter until golden. add onion, salt, and 2 cups cheese to chicken mixture. dip tortillas in enchilada sauce to soften. spoon about 1/2 cup of the chicken mixture into each tortilla. roll up and place close together in 2 greased 9x13-inch pans (5 enchiladas per pan). cover with remaining shredded cheese (1 cup per pan). bake uncovered at 350 f. for 20 to 30 minutes. garnish with chopped green onions. makes 10 enchiladas.
i forgot -- i sometimes toss cilantro in the filling, cos i, too, have a non-sexual crush on cilantro. and truth be told, they taste better with the fatty sour cream. le duh.
AND -- tj's flour tortillas are really good with this recipe.
Oh yum! Nice and easy too. I use light sour cream as a compromise...It cooks well and tastes decent.
Yum. Thanks for the idea...I'm going to make enchiladas this week!
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