First of all, I installed Comment Luv to my blog last night. It looked fun, interactive, and a great way to get to know my readers better. Then... it happened. All previous comments were erased. I am not feeling the luv. Apparently, I know just enough about onliney, bloggy things to get me into trouble. Seriously, I'm having a hard time shaking it. Ugh...
But here. Here is something happy. Something easy. Something to drown my sorrows in. Nevermind that last remark, that is just not healthy and I no longer walk in that kind of mentality. Amen.
This is my husband's favorite dinner. Thankfully for me, it's easy and fairly quick to make. I've never measured when putting this together, but here's a good place to start. This is yet another recipe of love that comes from my mama's kitchen of goodness. God bless her.
Easy Chicken Enchiladas
You will need:
12 tortillas (Find an easy recipe for tortillas here. I didn't have the chance to make my own this time; we had last-minute dinner guests)
2 cups grated cheese (we use jack and/or cheddar)
2 cups shredded or chopped chicken, cooked (I used leftover chicken from making stock)
1 pint enchilada sauce
1 can olives
Preheat oven to 350 degrees.
Dice the olives in the food processor.
Mix cheese, chicken, creme, olives, and 1/2 of the enchilada sauce together.
Drizzle some of the leftover sauce on the bottom of a 9x13 pan and set up your enchilada station. This is how I do it:
I make the enchiladas in the pan. It saves clean-up time. Spoon bout 2/3 cup of the mix onto a tortilla.
Roll it up.
Repeat 12 times. Drizzle remaining enchilada sauce on top of them, sprinkle some cheese on top, cover, and bake for 30 minutes. And wouldn't you know it? The dinner guests came and taking a picture of the completed product slipped my mind. Next time I make these, I'll remember... Hopefully.
And... that's that. They make the house smell yummy and my husband happy. It's a nice way to end the day.
