Would you believe that before today I never made enchiladas in my entire life? Yup, sadly it’s true.
Why, oh why did I wait so long?
Just look at these rolls of spicy, cheesy goodness:
I had left over chicken breasts sitting in the fridge and wasn’t looking forward to another BBQ… then I thought of the can of enchilada sauce that I finally found in our grocery store last week and it all came together! 😉
FYI – The real reason that I never made them before was that I could never find enchiladas sauce in the store.
- I packet small tortillas
- 1 can enchilada sauce
- 2 chicken breasts, boneless/skinless, thinly sliced in strips
- 1/2 green pepper, thinly sliced in strips
- 1/2 red pepper, thinly sliced in strips
- 1/2 onion, thinly sliced in strips
- 1/2 can refried beans
- 1/2 jar salsa
- 1 cup shredded Mexican-Style cheese
They were pretty simple to make –
Pre-heat oven to 375 degrees. Cook chicken & veggies. Pour about 1/2 can enchilada sauce in a large baking dish.
To prep the tortillas, spread with 1 tbsp refried beans and then top with a spoonful of chicken breast, veggies, salsa and a sprinkle of cheese. Roll up.
Once all enchiladas are made, pour remaining enchilada sauce over the top. Sprinkle generously with cheese and bake in the oven for 15-20 mins.
Et voilà, perfection!
I sprinkled mind with a handful of green onions.
Made for a great meal on this grey, drizzly evening.
It was back to work for me today. To be honest, it was hard to get back into the swing of things… at first, and then it got so busy that my day really flew by. 🙂
But, one of the main reasons I couldn’t get back into it, despite coffee, was the fact that I was tired and had quite the food hangover. Waaaaaaaaaaaaay too much sodium/calories in my diet yesterday, I was like a slug today. Not cool. By lunch time I had 1.5L of H20 and that seemed to help a lot. I don’t like food hangovers; I haven’t had one like this in quite a long time. Not pleasant.
Ever suffer from a food hangover?