Enchiladas? Yes, please

I was looking at some pictures of food yesterday and I came upon a bunch of healthy mexican food options. I saw a picture of a bunch of enchiladas in a pan and I got to thinking... my whole life I fried my tortillas, why didn't I think about baking them? I looked at a bunch of recipes online and I just didn't have the bajillion of ingredients they listed so I just gave it a go by myself. I made it SO easy. Really, you don't need much at all


These are how they turned out. DON'T THEY LOOK DELISH?!


What you need:
Sauce
  • 2 small cans of tomato sauce
  • Tablespoon of basil
  • Pinch of salt
  • Pepper to taste
Other
  • 2 chicken breasts
  • Mixed steak spices
  • Est. 12 corn tortillas
  • Queso Ranchero/Fresco (Mexican Cheese)
  • Few leaves of lettuce
  • Sour Cream to taste

I thawed my chicken entirely and preheated my oven to 375. I seasoned the chicken pretty thoroughly  with the steak spices and put it in the oven inside a deep dish pan for 35 minutes. In the meantime I poured both sauces into a bowl and mixed the basil, salt and pepper together. If you want to add more spices, go for it. I'm pretty simple so I left it at that. Once the chicken is done (leave the oven on!) , let it slightly cool and pull apart the chicken into small pieces. It should be pretty shredded up. Now shred some of the queso fresco into the corn tortillas while added some shredded chicken along with it. Roll them into decently tight rolls and line them up in a glass 13x 9 dish. Once theyre all lined up pretty nicely, pour the sauce concoction evenly over all the enchiladas and sprinkle some more queso fresco over the top. Put the dish in the oven again for 15 minutes and they should be ready! :)

Let cool and top off with a dollop of sour cream and shredded lettuce. and they should be super yummy!


SHARE:

No comments

Post a Comment

© The Tiny Canary. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig