Friday, January 14, 2011

Quick Chicken Enchiladas for Two

I wasn't really in the mood to cook tonight
so I made a quick and easy one-dish meal.

Saute a half of an onion in a skillet. Add 1- 12.5 oz. can of chicken, 
as much of a jalapeno pepper you can handle, and about half 
of a 19 oz. can of enchilada sauce.
Simmer for a few minutes to cook the flavor through the chicken.
Lay out 4 flour tortillas and spoon mixture down the middle
of the tortilla. I used a slotted spoon to miss some of the sauce.

Roll and place in a baking dish.
Then pour remaining sauce over enchiladas.

Sprinkle with mozzarella cheese.
Preheat the oven at 350 and bake for 10 minutes or until bubbly.

Top with guacamole, sour cream and lettuce.
Then go prop up your feet and rest since you
saved all that time.


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