Cooking every night is both a blessing and a curse. It is a stress reliever because nothing else is on my mind when I’m in the kitchen. I’m able to escape away from reality for a couple hours each night but on the flip side, sometimes I don’t have a couple hours to cook. Every Sunday, I usually sit down and plan out my meals for the week. This helps not only with grocery shopping but keeps me from asking, “What do you want for dinner” every single night.
There is only me and my fiance at home and I’ve noticed that I cook enough for an army. We always have left overs and the leftovers never seem to get eaten. So in actuality, I’m just wasting lots and lots of food. I recently received 505 Southwestern Sauces and I wanted to use them to my advantage. The sauces were packed with flavor, so I wanted a simple dish that I didn’t have to think about or spend hours on. I had leftover chicken from dinner and a light bulb went off. Why don’t I just marinade the chicken over night in the 505 Southwestern Sauces then throw them into tortillas the next day and make easy enchiladas? So I marinaded the chicken with one bottle of 505 Southwestern Green Chile. It had a nice kick to it, so I knew the chicken would grasp the flavors and be perfect for my mexican dish. If you don’t marinade the chicken over night, you can still just mix the chicken and sauce together. The sauce has so much flavor that it will still work if it doesn’t sit overnight. The next thing I did was lay out tortillas to make the enchiladas. I scooped a few spoonfuls of chicken into each tortilla. I didn’t add anything else into the tortilla. Once I had the optimal amount, I rolled each tortilla to make an enchilada. I prefer to use flour tortillas, but corn will also work.
If you noticed that you don’t need tons of chicken for these enchiladas. I put a minimal amount in the tortillas and only 6 rolled enchiladas fit in the pan. To complete the enchiladas and to give it a little more flavor (not that it needs any), I topped them with the 505 Southwestern Enchilada and Tamale Sauce. I didn’t put too much since I knew the green chile sauce would give it lots of flavor. There’s no reason to over do it!
I usually over load my enchiladas with cheese because I LOVE cheese but I didn’t think these would need it. I drizzled some shredded cheese over the top of the sauce and added some jalapenos to complete the meal.
These Southwestern Chicken Enchiladas were not only full of flavor, they were so simple to make! You can grab 505 Southwestern Sauces at HEB and Safeway Stores. Follow them on Facebook and Twitter for the latest updates.
What do you do to make dinners a breeze at your house?