Enchiladas

We enjoyed a good dinner last night and I’m sharing it here…enchiladas. Doesn’t everyone like enchiladas? I started by sautéing 4 boneless chicken thighs. I use the thighs because they have a bolder taste than the breasts, but to each their own! Then I cut up the meat into bite sized chunks and placed them in a bowl. I grated some sharp cheddar and some Jack cheese. A jar of Sunny Select Southwest Salsa (Hot) with corn was opened and I was ready to begin heating the tortillas. And then I decided to add one more thing; spinach. Fresh spinach.

Heating the tortillas briefly in hot oil softens them for rolling. Then I placed a layer of spinach leaves in the middle of the tortilla, followed by chicken, cheese, (both kinds) and salsa. I rolled the tortilla into the familiar enchilada shape and placed it in the shallow baking dish. I made a total of 6 enchiladas and then used one bottle of Trader Joe’s Enchilada Sauce to cover them. The last of the cheese was then sprinkled over the top.

I cooked them at 350℉ for 40 minutes.

Very good…but here is what I will do next time. More spinach. I will add one more layer of spinach leaves to top the salsa layer. And TJ’s sauce is bland. I will use a different enchilada sauce, an ethnic one or make my own.