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!
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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