Enchiladas to the Rescue
‘Tis the season to be in a hurry. Want something you can prepare on the fly? Try some of these hot little mammas. It’s enchiladas to the rescue! Prep time of ten minutes or less can be a blessing when there are so many places to go and projects to complete before the big holiday. I wish I could say they are a dime a dozen but they still come in as an unheard of value, at a dozen dimes to feed your people something so quick and tasty as these. Two enchilada’s can be a satisfying meal with a side of spanish rice and some refried beans for $1.20 a serving. Chicken and cheese are the ingredients that cost the most in this dish but if you shop carefully you can find a bargain at the grocery store and save the time and money to do your holiday shopping.
You will need corn tortillas, olive oil, canned Mexican style corn. Grilled diced chicken breast, enchilada sauce and a block of Jack and Colby cheese shredded.
In a griddle spot each corner with olive oil and place a tortilla on each spot. Turn the heat to medium high. Place a tablespoon of corn in the center of each. Add a tablespoon of diced chicken, a sprinkle of cheese and about a tablespoon of enchilada sauce. When the cheese begins to melt use tongs to roll each enchilada firmly and carefully transfer to a plate or a casserole dish depending on how many servings you wish to prepare. For a plate as pictured above, pour sauce over the rolls with enough to coat each. Sprinkle with the desired amount of cheese and microwave on high about 1 and a half minutes or until the cheese melts. Dress with a dollop of sour cream and a garnish of cilantro or fresh parsley. For a casserole, fit the rolls in the dish and pour enough sauce over to coat the rolls. In an oven preheated to 400° , bake about ten minutes or until the cheese melts, dress as above, and enjoy a quick easy, spicy, delicious, yet thifty meal.