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Chicken Enchiladas

I'm really bad to "tweak" recipes.  I also don't like to measure.  God gave me eyeballs for measuring!

So, I'll post the real recipe with my modifications in blue. And my instructions below.  When I printed the recipe from the website it only had the ingredients.  No problem for this experienced cook, I just made up the instructions.  Went back later and found the instructions, they were a little different, mine's better.

The below is for 1 serving which is 2 enchiladas.  I made 10 enchiladas (dinner for 2 nights).  Matt can have 3 because he's a dude (glass ceilings and all).  So, technically you would do each amount x5.  I didn't do that for every item, would have been too much of some things.

Chicken enchiladas with tomatillo salsa.
4 oz. chicken
1/4 diced onion
1/2 oz. spincach leaves (I used frozen)
2 corn tortillas (I used whole wheat)
1/4 c. tomatillo salsa (I used chile verde - no idea if it's the same thing)
2 oz. mozarella cheese
2 tbsp. light sour cream (light = chemical crap, I use regular)

Ok, I had a pack of fresh chicken breast and I was doing two mexican chicken recipes this week.  So, I put 4 breast in the crock pot (they were huge, I always cut breasts in half and Matt and I share one, so this was like eight 4oz. breasts), dashed some lemon juice in there, 1 pack of taco seasoning, and turned it on low for a few hours.  I didn't time it - around 4 to 6 hours should do.  I shredded all the chicken and divided in half for my two recipes.

I was also making taco salad for my lunches this week.  The taco salad and the two chicken recipes each called for onion.  I chopped up one large onion, saved 1/3 for my other chicken recipe, threw 1/3 into my ground beef for the taco salad, and 1/3 into my enchilada mixture.  If I had done 1 and 1/4 chopped onions (5x the original), would have been too much onion.  But hey, it's a "free" item, add as much as you like.

I didn't measure the spinach.  I like spinach, it's a "free" item, knock yourself out.

I had a tomato chopped up for my taco salad, so I threw some in.  You can also add mushrooms if you'd like.

Turns out the sour cream was supposed to be garnish.  I instead mixed about 1/2 a cup into my chicken mixture.  I think it would have been too dry without it.

I put a "little" cheese in the mixture also, about 1/2 cup.

The mixture easily made 10 enchiladas.  Roll them up, place seam down in sprayed 9x13 dish.

I took the last 2 tbsp. of sour cream in the bottom of the container I had open and pour about 1/2 a cup of the salsa in with it and mixed it up to pour over top of the enchiladas.  I poured a little more salsa on top and sprinkled with about 1/3 cup of cheese.

Loosely cover with foil and bake at 350 for about 30 minutes.  I totally didn't time it.  Remove the foil and do another 5 minutes.  When the tortillas start to get brown on the edges, it's done.

Matt went on and on and on about this one.  Enjoy!

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