A few weeks ago Martha Stewart had a guest on her show named Lucinda (can't remember her last name). Lucinda hosts a cooking show on Hallmark Channel called Mad Hungry. Of course I googled it because I love cooking and thought I would browse through her recipes.
I came upon a recipe for chicken enchiladas that looked good and even had a video on how to make the dish. SCORE! After watching the video and reading the ingredients and directions I thought I would give this a try, but make it as easy as possible.
How do you make it easy?
De-bone a store bought roast chicken (Costco sells a huge one for $4.99!!!!!), and you will have chicken left over for another meal!
Dump store bought tomatillo into a skillet and heat (make sure and buy 2-3 jars to yield approximately 3 cups).
One by one dip the corn tortillas in the salsa, fill with chicken, roll, and lay seam side down in a casserole dish.
Now that all tortillas are filled cover with the tomatillo and crumble queso fresco on top.
I "prep" dinner during nap time, so I assembled the entire dish and refridgerated until dinnertime. When it's time to eat, bake for 15-20 minutes on 375 degrees and dinner is served!
Make it even healthier with a salad and you've got a complete meal!
How easy was that?????
I made the dish again yesterday and decided to fill the enchilidas with sauteed mushrooms, squash, and zucchini and it was just as good, if not better! This recipe is a keeper and you should make it too!
Here's a link to
Mad Hungry Blog. Watch the video, and if you have more time on your hands than I do make the chicken and tomatillo from scratch!
Happy Cooking!
