Chicken Enchiladas
Enchiladas have been on my radar for a while. But I did not
think my wife would like them, but then she brought home the fixings to make
them and I thought “All right”.
A quick
browsing of the Internet brought 2 basic methods for making them.
The first involved dipping the tortillas in
the enchilada sauce before rolling them up, which looked like too much work to
be honest. So I decided to just fill them up, roll em’ up, and then cover with
sauce.
For filling I used a mixture of
ground beef and a shredded Mexican cheese mix, along with some onions.
I made 2 pans worth, one with red enchilada
sauce for my wife and a green chili batch for myself.
Each batch was then topped with more cheese.
Both turned out incredible.
By making them myself, I was able to get the amount of sauce and cheese
that I desired.
Too often in restaurants
they overdo both the sauce and cheese.
Topped them off with sour cream and lettuce and served with sides of cilantro-lime
rice and black beans.
Yummy
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