Have I mentioned that I'm a rock climber? In case I haven't...well, I am. Here's a pic of me from a few weeks ago. I'm back on the wall for the first time after my return from my honeymoon.
You're probably wondering why I'm mentioning this... Well, I climb two evenings every week and many times this leaves David to "fend for himself." I usually try to cook so that there's leftovers on these nights, but it doesn't always work out that way. If there's no leftovers sometime he's a cranky husband...
So, what I did for last night's dinner was I slapped it together on Tuesday night and left him baking instructions for when he got home from work. This worked out swimmingly because he didn't turn into a cranky, hungry husband and the meal was still warm when I got home to eat! Not only that, David told me these were the best enchiladas I've made to-date and asked me if this was a new recipe. I just looked at him and said, "Uhhh...no, I just slapped together some items in the fridge that needed to be used up before they went bad." When I tried these, I have to say they were quite good. I would definitely recommend making these enchiladas or some very similar out of what you can find in your own fridge and pantry as well!
Thrown Together Enchiladas
6 chicken tenderloins (approximately 2-3 breasts)
1 can enchilada sauce
1 can green chilis
4 oz. sour cream (half of an 8 oz. container)
shredded cheddar cheese (approximately 1 1/2 cups)
1 cup salsa (I had home-made, but you can use whatever)
jalapeno cheddar tortillas wraps
Boil chicken tenderloins until no longer pink in center. Shred chicken with forks in a medium bowl.
Mix into chicken bowl green chilis, sour cream, approximately 1/2 cup of cheddar cheese, salsa and 1/3 can of enchilada sauce.
Spray square baking pan (8x8 or 9x9) with cooking oil AKA Pam. Spread approximately four tortillas with filling mixture, then roll each tortilla and place in baking pan. If there is leftover filling mixture, spread over top of enchiladas evenly. Pour the rest of the enchilada sauce evenly over enchiladas making sure all surfaces of the tortillas are covered. Sprinkle remaining cheddar cheese over enchiladas.
*At this point I refrigerated my enchiladas overnight until David was ready to bake them, giving the filling mixture and toppings time to soak into each other and meld in flavors. But, if you want to just pop this pan in the oven immediately, feel free to do so!
Bake at 400 degrees for 15-20 minutes. Sauce and cheese topping should be melted and bubbly.
P.S. The jalapeno cheddar tortillas give the enchiladas a nice, spicy kick.
Sorry there are no pics...I didn't expect for this meal to have such a good review or make it to the blog!