In the spirit of writing a bit more about the food I make, here is a simple, quick, and tasty enchilada recipe. I got the basics of this recipe from a co-worker. Her husband says it’s his favorite meal she cooks. I don’t know if my first attempt made them my favorite. But they are definitely going into my, “I need a quick comfort meal” recipe box.
Here is the basic ingredients.
- Can of enchilada sauce
- No beans chili
- Chicken stock
- Cheese
- Tortillas
That’s it, you can fill them with whatever you want. I used some fresh chicken breasts I had picked up at the Wedge, marinated them for about a half-hour in lime juice and some Adobe seasoning I had purchases at Penzeys my first weekend in my new apartment. I didn’t make tortillas like I normally would have. I was too tired having woken up at 5:00(CST) to fly out of Spokane earlier in the day.
The girl I got the recipe from said she soaks her tortillas in chicken stock before rolling them, I didn’t have enough stock, and didn’t feel like thawing out the stock I had in the freezer so I rolled them dry. I topped them with Colby and Monterey-jack cheese and some green onions, baked at 350 for about 25-30 minutes, and served with sour cream and guacamole. I’ll admit I ate one too many and they were just as tasty the next night.
So what do you think, will you give these a try? Are there any other enchilada recipes you think I should know about?
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I’ve never been a huge fan of enchilada sauce, but they seem easy enough. Maybe I can tweak the recipe and just use salsa or something instead. :)
YUM, those look really good! I used store bought tortillas this week for a quesadilla and they’re SO much better fresh so I think I’m going to have to go back to doing it that way next time. I’m making tacos for my Cinco de Mayo birthday party – maybe I’ll try these too!