My teenager, Beans, loves Mexican food. I love mojitos…and margaritas! So as mother and son combos go, we are absolutely clicking! This is my go-to recipe because it’s ridiculously easy and pantry-food friendly.
It uses the following;
rotisserie chicken, shredded
2 cans of enchilada sauce, 1mild and 1 medium hot
1 can of diced tomatoes
a bag of sharp cheddar and a bag of Mexican mix cheese
salt and pepper to taste, optional
Saute the shredded chicken in olive oil for about 5 minutesadd the two cans of enchilada sauce, simmer for 5 minutesadd a can of diced tomatoes, mix and simmer for 15 minutes, to allow incorporation of flavorAdd half a bag of each of the cheeses, save the other halves for topping. Mix and allow to melt for about 3 minutesI don’t fry the tortillas, too oily. I stuff the enchilada to the tortilla, then roll up.Top with treat of the enchilada and add the remaining cheesesBake in 375 for 20 minutes
Goes so well with mojitos and/or margaritas. Muy Bueno!!!
