My first week of my last semester
as an undergrad is officially over!
* happy dance *
Anywho, I’m taking six classes this semester and I’m still working at the bux about 30 hours a week. Always the busy bee I am, but not too busy for dinner I say!
I picked up a rotisserie chicken from the store this week, (well actually, Johnny picked it up for me because there were none at the store when I went shopping and I was sad so he came to my rescue the next day – hooray! ) shredded it up and popped it in the refrigerator to have on hand for an easy meal or two this week. At about six dollars for a whole chicken large enough to feed a family of four (or two people with big appetites) , it’s definitely a bargain.
I struck a new level of brilliance with tonight’s meal. I’m modest, I know. But honestly, these enchiladas were the best I’ve ever had outside of a mexican restaurant … and with only six ingredients, they could not have been easier to make.
The Simplest Enchiladas
You Will Ever Make
- 1 cup cooked chicken, shredded
- 1 package reduced sodium taco seasoning (and however much water it calls for)
- 1 8-oz can diced green chilies
- 1/2 jar of salsa
( I used Pace Hot Picante Sauce and it was just the right amount of spicy)
- 1 block of pepper jack cheese, shredded and divided
- 12 corn tortillas
Preheat the oven to 400°.
In a large skillet, combine the chicken, green chilies, taco seasoning and water. Heat over medium high until hot and the sauce is thick. Remove from heat.
Heat tortillas in the microwave 4 at a time for about 20 seconds or until pliable. Add about a tablespoon of the chicken mixture and a teaspoon of cheese to each tortilla, being careful not to overstuff them. Roll tightly and place, seam side down, in a 9×13 inch baking dish. Repeat until all 12 are complete.
Cover evenly with salsa, spreading it out with a spatula all the way to the edges. Sprinkle with the remaining cheese and place into the hot oven for 10 minutes, or until the cheese is melted and bubbly.