And Just Because I Love Food...

Wha? Two blog posts in one day?!

Well, when you make delicious food, it has to be shared. This felt very filling after my 15 mile run today.

Tonight, Peter and I made Chicken Enchiladas. Maybe our presentation doesn't look the best, but we don't work for the Food Network and it still tastes amazing! When it came down to the recipe, we basically gathered information from 3 and added our own twist. So here it is...

  • 1 lb Skinless Chicken Breast
  • 1/2 tsp Pepper*
  • 1/2 tsp Salt*
  • 1/2 tsp Paprika*
  • 1/2 tsp Dried Garlic Bits*
  • 1/2 Medium Onion, Chopped
  • 1/2 Red Bell Pepper, Chopped
  • 1 Can of Corn (we intended to use frozen, but we forgot to thaw)
  • 8 oz. Sour Cream (we used light)
  • 2 cups Shredded Cheddar Cheese
  • 16 oz. of Tomato Sauce
  • 8 Flour Tortillas (We used Carb Smart by Mission, try avoiding Whole Wheat! They are hard to work with)
  • 8 oz Enchilada Sauce
*We NEVER measure spices, we mainly do this by feel and taste. Adjust as you see fit.

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Cut chicken into cubes and marinate with pepper, salt, paprika, garlic bits, onion, and pepper in large bowl. (We marinated for an hour, but you can skip this and jump right into the skillet)
  3. In a large, non-stick skillet over medium heat, cook chicken mixture. Add corn, sour cream, and 1 cup cheddar cheese. Heat until cheese melts. Stir in tomato sauce.
  4. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and remaining cheddar cheese. Bake uncovered in the preheated oven 20 minutes.
I topped my enchilada with Sriracha, which I think is the best and most flavorful hot sauce in the world.

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