This is not unusual.
I can never decide what to make.
Because I want to make too much.
The list starts out long.
The day progresses.
And I thankfully get more and more reasonable as the day wears on.
It was a weeknight after all.
I ended up with Buffalo Chicken Dip (a tried and true), fresh fruit and Chicken and Cheese Enchiladas, a new recipe I threw together.
Loved the enchiladas.
They are reasonably quick to make.
You can make them super healthy.
Clean out your fridge and stuff the ingredients into a tortilla.
Or hit the grocery store.
Mix and match the enchilada innards based upon your family’s individual tastes.
Or make it all about you.
The recipe below is loosely what I did.
It’s a guideline.
Not a blueprint.
Tomorrow? I have no clue. If I get my act together, it will be about s’mores. If not, that will be Friday. Mostly because I have a deadline for that with Hershey. And because I’m a skate-in-under-the-wire kind of girl. Always have been.
I still have a ton of reviews to share with you (Cups, zinburger, Steve’s Steaks, Somerville Holiday Inn, Hotel Andra, Ah’Pizz, Nonna’s and so many more) – anything scream “I want to read that NOW?”
I have to tell you about sponsorship opportunities here on Sweetnicks.
And share a few photography tricks.
And introduce you to my new photography web site. But that would mean I’d have to finish it.
So many topics. So little time.
These would also be great stuffed with black beans, refried beans, or even sauteed onions and green peppers. Go wild!
- 8" flour tortillas
- boil-in-the-bag brown rice (2)
- small (4 oz) can of green chiles (used 3/4 of can)
- couple tablespoons of salsa
- rotisserie chicken, shredded
- avocado, pitted and sliced
- Cheddar cheese
- 16 oz can of enchilada sauce
- Preheat oven to 350 degrees.
- Cook the brown rice. Once it is done, drain and empty from bags. Put rice in a large bowl. Add the green chiles, a few tablespoons of salsa and a bit of salsa. The idea here is to perk up the rather bland tasting brown rice.
- Lay your tortilla flat on a plate. Put a few spoonfuls of rice down the center. Top with some shredded chicken, a few thin slices of avocado and shredded Cheddar. Roll up tight and place seam side down in a baking dish. Spray the finished tortillas a bit with cooking spray (this allows them to crisp up a bit while baking). Repeat for the rest of your tortillas. I got seven tortillas out of my ingredients.
- Pack them tight in your baking dish. Pour the enchilada sauce over the enchiladas and then sprinkle with shredded cheese.
- Bake for about twenty minutes, or until the cheese has melted. Serve.
PS – Hope you like the new fancy schmancy recipe printing feature. Cool, right? One of the fun tips and tricks I picked up at the conference I attended a few weeks ago.