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Toasted bread cubes, pan fried asparagus salad in olive oil dressing

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Chicken Enchiladas are one of my favorite ways of using up leftover chicken - or beef or pork for that matter. It couldn't be easier to make, requiring about 30 minutes of work and 30 minutes of cooking. My pantry always has onions and bell peppers and canned tomato sauce in it, my spice cabinet usually has chile powder and cumin, and I generally have tortillas in the freezer. So all I have to do is sauté the aromatics, add the chile powder, warm the tortillas, and make the wraps before baking them for 30 minutes. Some cheese is really nice as is sour cream, but not required. (Larger image.) Serves 2.

See Also

Mexican Corn Saute (Calabacitas)

Roasted Cauliflower: A Transformative Dish

Mexican Rice: Side of the Border

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