Chicken and Cheese Enchiladas

The best part about enchiladas is you can use a variety of ingredients and still make them work. When I am in the mood to cook something I generally go online for inspiration. I look up recipes for the dish I want to make and use it more as a guideline than a rule book. There are parts of recipes that you can change, and there are parts that have exact portioning for a reason. For example, when baking… it’s like science…If you don’t have the right ingredients and right portions…  It may be a complete disaster. As far as stove top cooking, you can add a little of this and a little of that… just as long as you taste along the way!!!

My method of Prep

Chicken Enchiladas– saute up some diced peppers and /or chiles of choice (I chose Jalepenos and Pasilla peppers) along with some yellow frozen corn. After 10 mins add cooked shredded chicken, then add a touch of the green enchilada sauce (enough to lightly coat everything) then kill the heat. Take a warm corn tortilla and dip into enchilada sauce and roll up chicken mixture along side some Queso fresco in the tortilla. Line up in a baking dish with repeating steps from end to end. Then top with more queso fresco and the remaining enchilada sauce. Bake at 350 for 15 mins. After, top with fresh cut cilantro. ENJOY!!——This is best served with mexican beans, rice and chips with salsa