There are two enchilada recipes I make… one got my husband to propose, and another that got invented because I had to use some things in my fridge. They both are keepers. This one I actually like better than the “proposal” one, mainly because there is no food processor to wash. 🙂
I think the hubby will agree that’s a nice part too…since he usually washes it.
No, he’s not “trained” he just gets really nice when I make enchiladas.
I do feel the need to address by absence lately. You know my dog died, and well… it has really put me in a slump. I managed to make a few things, ..but I can’t seem to conjure up motivation like I used to. I know it will pass, and I hope y’all understand. I will be back to my daily rambling self. Soon. Maybe today is the start. We’ll see…
Let’s face it. It’s cold out. You want something baked in the oven that’s spicy and cheesy. Maybe a little corny, too.
Woah.That sounds like a bad movie.
Let me get really cheesy and corny and show you a few new items I found at the market:
(note: NOBODY is paying me to “pimp” these.)
They make flavors. I like plain. Because then I can do whatever I want with it…
The Domestic Mama’s enchiladas:
1/2 container Philadelphia cooking creme, original
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1 tsp oregano
7oz diced green chilies
Optional: jalapenos, cilantro for garnish
Mix well in a small bowl. Set aside.
Shred 3 chicken breasts (precooked)
Place a handful of shredded chicken in each tortilla, spoon 1 tbs sauce on top. Roll up by first folding in the sides, then rolling from bottom up to for a cigar shape.
Place seam side down on greased casserole dish.
Pour remaining sauce on top*optional: you may reserve a potion for garnish
Top with shredded cheese and jalapenos, and bake at 350 for 25 minutes.