CurrentlyFoodRecipe

Chicken Enchiladas.

I’m trying to get better at making meals that can last Sean most of week while I’m away. Chicken enchiladas are always a guaranteed favorite. Here’s what you’ll need to make 10. I made 8 but had plenty of the stuffing left over. I could’ve made 10.

1 whole chicken

1 package of medium sized flour tortillas. I don’t like the large ones because there’s too much extra flour tortilla.

3 medium sized vine tomatoes

1 green pepper

1 red pepper

1 can of re-fried beans

1 can of red enchilada sauce

2 limes

1 lemon

2 avocado

1 container sour cream

1 large yellow onion

1 package of cheddar cheese. I like to grate it myself. The bagged shredded cheese has too many strange ingredients.

1 bunch of cilantro

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Steps:

1. Preheat the oven to 450. Clean out the inside of the whole chicken and rinse it off. Pat dry and set aside. Slice up the lemons and put the slices inside the cavity of the chicken.

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Season the top of the chicken with salt, pepper, paprika, and any seasoning of your liking. I like to put a few pieces of grass fed butter on top to keep it moist.

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Lower the oven to 350 and roast the chicken for 20 minutes per pound.

While the chicken roasts cut up the peppers and onion. Saute them in some olive oil until softened.

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I have to make guacamole anytime I have Mexican.

Mash up two avocados, cilantro, salt, garlic and pepper. Sometimes I add red pepper but in this case its already present.

 

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Dice up the tomatoes, grate the cheese and brown the tortillas in a skillet of olive oil. Warm up the re-fried beans in a small pan. Heat the enchilada sauce in a small pot on medium-low.

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Slice off the chicken and shred it up.

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Now you have all of your ingredients to assemble your enchiladas.

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Pile it as you please.

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Tuck the ends in a roll. Place them in a greased casserole dish face down. I ran out of room and had to add a pie dish for the stragglers. It worked out because those two were over stuffed.

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Pour the enchilada sauce over the tortillas and top with cheese.

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Bake them for 20 minutes at 350.

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I’m obsessed with the new sour cream containers that let you squeeze it out. It doesn’t look pretty but so convenient.

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My only regret was leaving them all behind when I went back to NYC the next morning.

Enjoy!!

XOXO, Annie

 

 

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