We have eaten out way too much recently. Over the past week I have been working on an October Eat at Home plan which will include eating out on Fridays and special occasions - this month we celebrate Madison's 11th birthday and cooking at home the other nights. It took a lot of time to look for recipes, plan meals, and create a grocery shopping list. I do love to cook and bake and am excited for our month of cooking and eating at home. Tonight I made Chicken Enchiladas and Double Chocolate Chunk Reese's Pieces Brownies. They were both fabulous.
Chicken Enchiladas -
2 cups cooked & shredded chicken (recipe below)
1 bottle Trader Joe's Enchilada sauce - soooo tasty
1 bag shredded Mexican cheese
6 flour tortillas
*Serves 3 - 2 enchiladas each.
-Preheat the oven to 350 degrees.
-Spray a baking dish with Pam spray.
-Cover the bottom of the dish with a thin layer of enchilada sauce
- Heat tortillas for 30 seconds in the microwave.
-Spread enchilada sauce on each tortilla. Fill with 1/3 c. of chicken and shredded cheese.
-Roll and place in dish.
-Repeat with the next 5 tortillas.
-Cover the enchiladas with the rest of the enchilada sauce and shredded cheese.
-Bake 25-20 minutes.
-Serve with shredded lettuce, sour cream, tomatoes, and guacamole
(This is the finished dish...after we had already served up 2 enchiladas)
*Chicken - I make mine in the crock pot. This morning I put 3 boneless skinless chicken breasts, 1 can of chicken broth, and 1 package of chicken taco seasoning in the crock pot. I cooked it on low all day - about 8 hours, shredded it, then returned it to the crock pot until I made the enchiladas. This also makes a fabulous chicken filling for tacos, nachos, taco salads, and quesadillas.
(The cooked chicken...it tastes better than it looks...believe me!)