vicious sweet tooth

Hey y’all!  Last night, I decided to make the hubby and I a small batch of enchiladas!  He’s not into sweets as much as I am, so here’s a recipe right up his alley and boy did he like these!

Ingredients:

• 1 tsp olive oil
• 1 medium grilled chicken breast, thinly sliced (we had a leftover piece from grilling out on Monday – you can use more or less – whatever you prefer)
• 1/4 onion, thinly sliced lengthwise
• 2 – 10 oz. cans of enchilada sauce – I used 1 red and 1 green
• 2 – 4 oz. cans of green chilies – diced
• 1 – 1 1/2 cups of shredded cheese – I used cheddar (you can use more or less, depending on your preference)
• 6 corn tortillas

Additional Items needed:

• small skillet – to heat tortillas before filling them
• baking/casserole dish

First things first, I heated the olive oil over medium heat and then threw in the onions to cook down and soften up.  Once the onions were getting translucent, I tossed in the sliced chicken and chilies to heat through.

Filling Mixture - chicken, 1 can green chiles, & onion

While this mixture was cooking, I prepared the dish I would be using to finish baking the enchiladas.  Since I used 2 cans of sauce, I poured one on the bottom and save the other for the top.  In case you were wondering, I had really planned on using2 cans of the green enchilada sauce, but instead of reading the label like most people do, I saw the first can and assumed the one behind it was the same. But sometimes mistakes are blessings in disguise and I really liked the red and green combo.

1 can of enchilada sauced poured over the bottom

I added some chilies to give it more flavor.

Green chiles added

The filling mixture should be done heating through by this point.  I placed it in a bowl so that I could wash out the skillet and use it to heat the corn tortillas

Filling placed aside

Heat the tortillas over med to med-high heat, flipping once.  You basically want these to be warmed-up enough to be pliable so you can roll up.

Begin to heat the tortillas

I removed tortilla from skillet and placed about  1 Tbsp of shredded cheese on the tortilla and topped with the chicken and onion mixture.  Then I rolled it up, and made sure the seams were tucked under so that the tortilla wouldn’t unravel and placed it in the dish seam side down. (sorry no photo here) Once rolled, I placed on top of enchilada sauce.

Roll up and place in baking dish

I continued this process until I ran out of the chicken mixture.

All rolled up

Next, I poured the remaining can of sauce over the top of the enchiladas.

Green Enchilada sauce poured on top

Topped with desired amount of cheese.

Topped with cheese

We love green chilies, so we placed the remaining amount on top. Baked at 375 degrees for 25 mins (or until cheese is bubbly and browned).

Topped with green chilies

Now, how did I NOT take a photo of this fresh out of the oven – GRRRR?!  Oh, well – imagine the above photo all melty and slightly browned!

Then I served it with fresh avocado on top with a side of broccoli – total comfort food.

Cheesy goodness

This batch of enchiladas had a lot more sauce than usual – we only had 6 corn tortillas, but usually try to make 8-10 depending on what’s available.  I think I liked it with the extra sauce – this way, you don’t really need as much cheese. And if you’re a vegetarian, you could totally sub the chicken for black beans, tofu, tempeh or straight up veggies. I love making a big batch of these and then taking it for lunch all week and I especially love pairing it with a nice spinach salad – great balanced lunch that you’ll actually look forward to eating!