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!!!
I’ve had some hankering (love that word!) for all things crab, ever since I wrote about that little crab (mis)adventure. So the following are my tried and tested recipes of the crab dishes that I’ve been cooking and eating for the past couple of days. Just click on the links. Welcome to my world of crabs. Happy Cooking!
