I bake. Cookies, cakes, breads are specialities. Unfortunately you can't live on bakery items alone! That's where my husband comes in...the kitchen. Thankfully cooking dinner is his therapy from a busy day at the office in downtown LA and a 2-3 hour commute.
Each weekday he will think about what he wants to eat on the way home and then pick up exactly what he needs at the local grocery store.
Here's one of my favorite dinners.
Stacked Chicken Enchiladas
- 3 6-inch corn tortillas
- 2 tablespoons canola oil
- 4 ounces cooked chicken breast, diced
- 1 can diced green chilies
- 1/4 white onion, diced
- 14 ounces Las Palmas Red Enchilada Sauce, divided
- 2 scallions, sliced thinly
- 2 ounces finely shredded Mexican Blend cheese, divided
- Heat oil is large fry pan. Fry corn tortillas and place on paper towels to drain.
- In same fry pan, sauté onion until translucent. Add chicken, green chilies and half of enchilada sauce. Mix well.
- In small fry pan, heat remaining enchilada sauce. Dip corn tortilla in sauce and lay on greased glass baking pan. Place half of chicken mixture on tortilla, sprinkle wth 1/4 of cheese. Dip another tortilla, place on top of your stack, spread remaining chicken mixture and sprinkle another 1/4 cheese. Dip that last tortilla and place on top. Pour remaining sauce from pan over stack. Sprinkle with remaining cheese.
- Place in oven that has been preheated to 350 degrees F and bake for 15 minutes until cheese melts. Top with scallions just before serving.
We split one with a salad....no leftovers allowed.