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I just made enchiladas! I've only made them once before, and that was when I first married my husband, David. That time, I used too much salt, forgetting to account for the saltiness of the onions (yes, they are salty) and green olives. Despite that, David LOVED them. Every time we went to a mexican restaurant, ate at my parents house (they are hispanic), or even saw a commercial for mexican food, he would turn and give me a dirty look and complain that I haven't made enchiladas in forever.

So today, I all of a sudden decided I felt like making enchiladas. I headed to the store to pick up the ingredients and just finished putting them in the oven. David got uber excited when he figured out what I was doing.

... Time Passes ...

O.M.G. They are delicious!!!! Here is the recipe for my enchiladas:

Chicken Enchiladas

1 lb chicken breast, boneless, skinless

1 cup chopped onion

1 cup diced green olives

4 cups cheese (I love cheese - just use however much you want of that, but you'll need at least 2 cups)

10 - 16 regular size corn tortillas

1 14oz can enchilada sauce

Slice and cook chicken, then take two forks and pull apart each piece, shredding the chicken. DO NOT SALT ANYTHING! A little bit of Mrs. Dash is fine, but thats it. Lightly spray your 3 quart pan with cooking spray, then spoon about 1/2 a cup of enchilada sauce onto the bottom - helps to keep the tortillas from sticking. Preheat oven to 375. Warm up the tortillas slightly - it helps to keep them from falling apart as you make them. In each tortilla, place a bit of cheese, chicken, onion, and green olive, roll it closed, then place each one seam down in the pan. Once done, pour leftover enchilada sauce on top, sprinkle cheese (however much you want - lots, in my case), extra onions and olives over that, then cover with aluminum foil, bake for 15 minutes. Uncover and bake for another 10 to 15 minutes. Let cool for a bit, then serve.


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