Works For Me Wednesday- Chicken Enchiladas

   I love to cook. No really, I do. But I rarely cook the same thing. I get bored and I like to try new things. And I have written before about how we like to use Saving Dinner (because it saves me all sorts of time and money) so I am always at the mercy of whatever is on that menu every week. Which makes it sound like the food is bad, and it’s not…typically.

But I am not a “look in the fridge and cupboards and grab 5 seemingly unrelated things and throw them together in new wild and wonderful ways to create something so amazing Rachael Ray herself would be in awe” kind of cook. That is more the hubby. I follow recipes exactly. Exactly. Lately I have been loosening up a bit in the recipe department. Sometimes I just throw caution to the wind and omit something. Or even add something. I like to live on the edge my friends.

None of this is really relevant, but I realized when I was about to post my brilliant recipe, that I had actually already posted it before. Apparently, I only have one go-to recipe. How sad. Actually this is the meal I have been making for my friend’s when they have babies (which I have provided some tips for over here). So sorry for a bit of a rerun, but it’s summer and reruns are what summer is all about (unless you enjoy really bad reality TV).

EASY CHICKEN ENCHILADAS

2C shredded chicken (i buy rotisserie chicken found in most delis)

12 flour tortillas (i used wheat)

1 can (14.5 oz) diced tomatoes with juice

1 Cup creamed corn

2 bags (8oz each) Mexican four-cheese blend

1.  Spoon 2T of shredded chicken down the center of each tortilla.  Top each with 1T of tomatoes with juice, 1T of corn and 2T of cheese.

2.  Roll tortilla, place seam-side down in a 9×13 dish.  Repeat with the remaining tortillas, making two batches of six.  Pour remaining tomatoes and juice over enchiladas.  Divide remaining cheese among the two batches.  Cover tightly with plastic wrap.

3.  Cook at 350 for about 20-30 minutes or until cheese is melted and bubbly. *note: this recipe actually calls for microwaving for 3 minutes on high, but I like the way it tastes better out of the oven. You can do whichever you would like.

If you like your Mexican food with a little more kick, I would use salsa somewhere in the mix. This has more of a cheesy vibe, but might be a little bland for some of your taste. You can also top with sour cream, guacamole (God’s greatest food) or cilantro. All of these would unfortunately take you over 5 ingredients and the easy recipe police may hunt you down and give you some sort of fine. You could probably bribe your way out with some guacamole and a margarita or two.

For more culinary inspiration, head over to Rocks In My Dryer.