Why I chose to wear a white sweater and khaki pants on the day I made these amazing, saucy chicken enchiladas, I’ll never know. But even though my nice clothes are soaking in a bath of laundry detergent and hot water, all I can think about is how last night’s dinner was SO worth the gloppy red stains and piles of dishes.
This was a dinner I was originally reserving for the weekend, but as I read the recipe for these enchiladas, I couldn’t help but drool and start craving them immediately. After just under an hour of chopping, seasoning, sautéing and baking, these enchiladas were staring back at me and my husband as a delicious dinner we couldn’t wait to devour!
Of course, when I wrangled them out of the pan and onto the plate, they promptly split and oozed gooey cheese, chicken and tomatoes. But that’s just the nature of enchiladas. Everyone knows they’re not pretty, but they sure are tasty!
Yield: Makes 7-8 enchiladas