Okay, so if you haven’t heard about all of the snow down South, you live under a rock. I also want to know where this rock is so I can come visit to get away from my mother in law. You know, when I get a MIL. Although, I’m sure my MIL will be *splendid*. Moving on…
We got to leave work at 11:30 yesterday because the forecast went from “light dusting” to “EVERYBODY PANIC!” It took everyone I know anywhere from two hours to never-made-it-past-the-hill-let’s-turn-this-party-bus-around to get home. Thankfully, I chose some very random back roads to weave my way home and, by the grace of God, I made it without incident. If the conditions hadn’t been so dangerous, it actually would have been a beautiful scene. I love how quiet everything is when there’s a layer of snow on it!
Eventually, work announced that there would be no work today and I immediately did my happy SNOW DAY dance! Of course, it was tempered by my “and also Lord, I pray for those who are currently stranded on the interstate” dance. Because whoa, there were lots of people stranded in lots of places. My brother and sis-in-law were stuck at their respective places of employment overnight while many others were peeing in bottles in their cars (because yes, that’s what I think of… where will they pee?!) until traffic cleared up.
Anyway, with an impending mid-week snow day, I decided it would be the perfect time to attempt a new recipe a friend had passed along. Baked enchiladas filled with cheese and salsa and chicken! My friend’s exact recipe is in this post below, but here is how it went down for me:
First, don’t forget to grease the pan. I’m not confirming or denying that this happened to me, but should it happen to you, it might suck. Grease the pan.
Second, the recipe calls for 6-inch tortillas. Those are wee baby tortillas. I couldn’t find that size in the flour variety (and let’s be real, flour tortillas > corn tortillas). So I ended up with four pretty big enchiladas rather than 6-8 that the recipe predicts. All was good in the hood; the chicken filling is pre-cooked so the size of your enchiladas is moot, irrelevant, innocuous.. I could go on, but I won’t.
You know I didn’t use onions because, let’s say it together, onions are evil. But do whatever you want, I won’t judge.
I used a rotisserie chicken from Publix and it was delish. I recommend.
Verdict: semi-success. These were a little bland. I might try this recipe one more time with a few tweaks (my fingers wanted to type “twerks” there, why?). For one, better salsa from a local Mexican restaurant. Also, I might look harder for smaller tortillas. I think having more enchiladas in the [greased] pan, pushed against one another while baking, covered in better salsa would actually make these turn out more like enchiladas than just hot soft tacos. I ended up sprinkling Tony Chachere’s on it to kick up the salt and the spice, because hey, I put it on everything anyway. The best news is: this is a super easy recipe to customize your way!
Here’s the recipe:
1 Medium onion / chopped
2 Tbs margarine
1-2 cups shredded chicken (about 2 cooked breasts or buy pre-cooked)
1 12-16oz jar of salsa
3oz cream cheese
1 tsp cumin
2 cups grated sharp cheddar cheese
8 6inch flour tortillas
Preheat oven to 350 degrees
Cook onion in margarine until tender. Stir in chicken, 1/4 cup of salsa, cream cheese, and cumin. Cook until thoroughly heated. Stir in one cup of cheddar cheese.
Spoon 1/3 cup of mixture in center of tortilla, roll up, and place seam down into greased 12×7 dish. Top with remaining salsa and shredded cheese
Bake for 15 minutes
Serving suggestion: serve with iceberg lettuce salad with tomato and cucumber.