A few weeks ago I read Meg's post on enchiladas and knew that we had to make them...only a little differently. Chris hates sour cream and so we had to mix it up a little...and if I were a food blogger I would take a picture of the ingredients. And the steps. But I'm not, so this is it...
What we made this with...
1 Rotisserie Chicken from Publix (mojo)
1 kinda big container of queso (in the dairy section, not the chip aisle...somewhat of a more authentic feeling brand)
1 package of flour shells (medium size)
1 can of rotel
On the side...
1 can of seasoned black beans
1 ripe avocado (chopped)
What we did...
Chris shredded the chicken (I have a hard time handling meat) (you can laugh)
We heated up the queso.
We dumped the rotel in with the warm queso.
We mixed in 1 cup of the queso/rotel with the chicken.
Spread a thin layer of queso on the bottom of a 9x13 glass pan
Fill and roll the shells with chicken mixture.
Line them up in the glass pan
Pour the rest of the queso/rotel on top of the enchiladas
Bake uncovered at 350 for 25 to 30 min
Is this dish good for you? Um, that would be a no. We made two enchiladas with refried beans for our vegetarian and EVERYONE loved dinner. And in our house, we call that a success.
2 comments:
Who is the vegetarian?
Casey. It'll be a year in May.
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