I’m always looking and trying to think of new things to make for dinner. It seems like, especially on weeknights, we get into a rut of just fixing whatever we have ‘at the house’. Basically a hodgepodge of radom things, unless I make a planned meal. I don’t really like ‘planning’ meals, I know there are some people out there that swear by it not only for convenience but also to save money. Honestly, I’m just not good at it. period. If I make a plan I’m going to stick to it and darn it most of the time life just gets in the way of my plans! Then I get frustrated because we are not having spaghetti on spaghetti night and it’s all down hill from there. So in an effort to enjoy life and maybe live spontaneously(lol) I don’t make strict meal plans. If I see a recipe I like I save it and make sure to get the ingredients I need and have it when ever we are in the mood for it. This may not work for everyone but for my lifestyle it seems to work.
I saw This recipe and thought it would be fun to spice up our monontonous dinner life.
Adapted from myrecipes.com
- 3 cups chopped cooked chicken (2 breasts simmered in 1/2 t cumin, 1/2 garlic powder, dash of hot sauce)
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers(divided)
- 1/2 cup sour cream
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) whole wheat tortillas
- Vegetable cooking spray
- 1 can enchilada sauce (divided)
- Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Pour 1/2 can of enchilada sauce on the bottom of a baking dish. Arrange tortilla roll up seam side down. Coat tortillas with remaining sauce and cheese
Bake at 350° for 30 minutes or until golden brown.
Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas (if desired) ; sprinkle with desired toppings.