Wednesday, October 14, 2009

Enchiladas for Dummies

Tonight I'm making chicken enchiladas. Mmm. What better food on a semi-rainy day than something hot and cheesy and mildly spicy? I prefer the green enchilada sauce; I think it has a better kick to it. Last week I bought a rotisserie chicken (it''s amazing how much meat is on them, and for only $5 or $6) and used some of the meat for a salad. I used the leftover meat for tonight's meal, which consisted of corn tortillas (better flavor than flour) stuffed with shredded chicken, sour cream, some of the enchilada sauce, and shredded cheese. topped with the rest of the sauce, more cheese (in my opinion, you can never have enough cheese. Unfortunately, you can have enough love handles, so I try to keep it light), and bake at 325 F for 45 min to an hour.

You have to use a lower bake setting for a meal like this, where most or all of your ingredients have been refridgerated. If the heat is too high, only the outside will cook, and when you take a bite the inside won't be warm. So stick with 300 or 325, maybe 350 if you choose to heat the mixture before stuffing the tortillas.

You could make them all kinds of different ways by adding rice and beans, using ground beef seasoned with taco seasoning, or just cheese.

Delish!! I would love suggestions on what to cook if you have any ideas.

Today I went to the clinic at school, just so they could tell me how I'm improving with this horrible cough. She said I'm doing well, but that I might have "non-contagious walking pneumonia." Oh joy. The effects of swine flu aren't all bad though: I've dropped to my lowest weight! I should catch a flu when I'm feeling fat.

"I'm one stomach flu away from my goal weight."

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