(40) Chicken Enchiladas

Aaron went into the kitchen to fix us some ice cream, like a good man (kidding [sort of {not really}]), and left the television on PBS (we were watching the news).  Some concert hosted by two figure skaters came on, then the typical PBS commercial.  I hear Aaron behind me exclaim, “They’ve had the same commercials for twenty years.  I remember when I was little all the commercials said, ‘This program is made possible by viewers like you.'”  Then he huffed back into the living room.  That commercial really got him steamed.  So, note to advertisers: if you want to effectively reach my husband, tweak your slogan every decade or so.

After the tequila-lime chicken (yummm), I had a nice little stack of flour tortillas in my fridge.  And clearly when one has a stack of flour tortillas squirreled away, the only reasonable thing for her to do is to make enchiladas.  So that’s just what I did.  Enchiladas are uber-de-doober simple: you just cram stuff in tortillas and slather them in sauce.  And really, what’s better than a good stuff & slather recipe?  Exactly.  Nothing.


Chicken Enchiladas

1 cup shredded cooked chicken
1 cup cheese
1/2 red onion, diced
several cloves garlic, minced
salt & pepper
flour tortillas
enchilada sauce
1 avocado
1/2 red onion, diced
1/2 tomato, diced
several cloves garlic, minced
handful cilantro, chopped


In a large bowl, combine chicken, cheese, onion, garlic, salt and pepper.


Spoon mixture into tortillas and roll up.  Stuff the enchiladas in a baking dish and cover with sauce.  Bake at 350 degrees for 30 minutes.


Meanwhile, smash the avocado in a medium bowl, then add the tomato, onion, garlic and cilantro.  Salt and pepper to taste.


Serve enchiladas with guacamole, sour cream, shredded lettuce and diced tomato.


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