I'm so happy to be posting regularly again! Tonight I'm making chicken enchiladas. I've never done this before, and I'm writing as I go, so I really hope it turns out well.
First, I started this morning by making my salsa chicken in the crock pot. I put four frozen chicken breasts in the bottom and I topped it with a 15.5 oz jar of Tostitos brand salsa. I left for work before I actually wanted to start the crock pot, but I'm lucky that I always have someone home. I called home around 10:30 and asked my hubby (Telework day) to start the crock pot on low. When I got home at 5, it was ready to shred. If you don't have the luxury of a hubby who teleworks, or a Dad that lives with you and is home all day, no problem! Just go to the hardware store and buy an automatic timer. Set this up with the crock pot, and use frozen meat, and you're good to go. You can leave frozen meat in the crock, on the counter, and it'll just start to defrost a bit before the timer starts the cooking. I wouldn't do this with thawed meat. I'm too weird about food going bad.
Anyway, now that my chicken is ready, I'm going to make Rice-a Roni Spanish rice, using fresh tomatoes, not canned, and heat a can of black beans to serve with the enchiladas. Once I have the rice started I'll start putting them together...
Okay, Rice is working so it's time to start putting together the enchiladas. First, spray a 9x13ish Pyrex dish with cooking spray for easier clean up. I'm using corn tortillas, but flour torts would work too. I just had the corn torts from a previous meal. Pre-heat the oven to 350.
Okay, scratch that. USE FLOUR TORTS!!!! The corn torts are breaking and popping open. Lucky for me, I married an awesome man who is going to go buy flour torts on the fly! I really hope they work better, or we're just having the chicken with rice and beans.
So, I'm facebooking while doing this, and getting some great suggestions. Hubby is on his way home with flour torts, and I really think this is my most comical post to date. :)
Okay, back to work! The flour torts seem to be much better suited to this project. So, fill the torts with some of the chicken and roll them up. Place them into the Pyrex dish. When you've filled the dish, top the whole thing with a small can of Old El Paso brand mild enchilada sauce, then top that with about 2 cups of shredded cheddar. Put this in the oven for about 10 minutes to warm and melt everything. Serve with the rice and beans!