Monday, 14 April 2014

Cooking: Cheesy Chicken Enchiladas

On Saturday, I made Mom's Cheesy Chicken Enchiladas. They were one of my favorite meals growing up and I don't make them as often as I should.

I have a tendency go off recipe while I'm cooking as I am too lazy to measure everything or need to use up what is in the fridge but here is the general recipe:

Fry up garlic, onion, chicken, corn, tomatoes, salsa, salt, pepper, and cumin. Add a cup of cheese at the end to melt in.
I debated just eating the filling for supper. What's the point of the bread part anyway?
Fill tortillas with mixture and put in pan. Spread whatever mixture didn't fit into tortillas plus more salsa on top of tortillas. Cover and bake for 25 min.

I bought the small tortillas because apparently I love stretching the 'fill the tortilla' part for as long as possible. 
After 20 min or so, uncover and add cheese to top. Bake or broil until cheese is bubbling.

When finished, let them sit for a few min while you dig out the cutlery so they don't completely fall apart when removed from the pan. 



Dave VanSlyke said...

These look delicious (and very colourful)!!

Helen said...

Just made these for the first time and now they are a family favourite..... Thanks.