Happy Cinco de Mayo!! We stayed at home tonight & celebrated with homemade mexican in the form of enchiladas & rice. So, in honor of today, I thought I'd share the recipe. I'm not one for measuring or following recipes, so this will be very loose & approximate - feel free to add or subtract what you wish!
Muy Buenas Enchiladas
Ingredients:
chicken, shredded (I use a rotisserie)
whipped cream cheese (I use a couple big spoonfuls)
1 can of rotel, drained (or more if you're feeling it)
taco seasoning
fajita seasoning
2 cans enchilada sauce (I use medium b/c we like them hot)
soft shells
shredded cheese (the more the better)
Directions:
• Shred chicken. Combine chicken, rotel, and whipped cream cheese in a skillet & heat/stir until combined. Add seasoning & stir. (I use a little taco seasoning & a little fajita season - just to mix it up)
• Spread 1 can of enchilada sauce on the bottom of a casserole dish.
• Spoon some of the mixture into a shell, roll it up & place in dish seam-side down. Repeat until mix is gone.
• Pour the other can of enchilada sauce over the top of the shells. Sprinkle shredded cheese on top.
• Cook at 350 degrees until cheese is melted. (I broil it for a minute at the end so the edges get a little crispy)
• Enjoy with a cold margarita!!
3 comments:
Yum-E! I'm going to have to make this next week...sounds good!
yummmmmmmm!!! thanks for the recipe!!
yum!!!! Want to come cook at my place tonight?!?
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