So I have about 5 posts in “draft” because I’m too lazy, don’t have enough detail, blablabla.. I have now created something that has pushed all of those things aside and made me want to post this asap!
As you can see from my enchilada rice post, I love enchiladas! Mexican food in general, but I could eat an enchilada combo meal of one chicken one cheese every day of my life and be happy. Fat, but happy.
Well I made enchilada rice this week, and of course the giant can of sauce was on sale. Since I only used about 4 tablespoons out of it, I had a lot left and didn’t want it to go to waste.
I decided to get creative – for this reason I really didn’t take any pictures. I didn’t know how it would turn out. I’m kicking myself.
Thinking back to the Pin Test I did on the Taquitos that I basically turned into chimichangas, I decided to roll in the direction and came up with what I call:
Mmmmmm. There’s not a lot of detail in that picture and for that I’m sorry. But its simple and DELICIOUS.
1-2 chicken breasts (1.5 made about 5 medium chimis)
Seasonings of your choice
1/4 cup chopped green bell pepper (or more if desired)
1/4 cup chopped onion (or more if desired)
1/4 cup shredded cheese of your choice (I chose mozzarella, and again, add more if desired)
1/4 cup enchilada sauce (you know..)
Oil for frying
Paper towels for draining
Cut chicken into one inch pieces and season. I used salt, pepper, cajun seasoning and garlic powder. Cook on a medium heat thoroughly. Add chopped veggies to chicken when chicken is halfway through its cooking process. Add more seasoning for the added ingredients if desired. Stir occasionally until veggies are tender.
Heat oil in pan for frying.
Place chicken and veggies in a bowl and toss with enchilada sauce and half of the shredded cheese. Place 2-3 spoonfuls in the center of the tortilla and sprinkle some of the leftover cheese on top. Enough to fill the tortilla, but have it completely closed when folded.
To see crummy pictures on how to fold said tortillas, check out my second Pin Test that inspired this creation! I’ll explain it as best I can: fold each of the shorter ends over the mixture, crease the folds slightly, then fold one longer side over mixture, tuck, and roll.
After the chimi is rolled, place it in the frying pan seam side down. Fry until golden brown on each side, turning only once using two forks. When finished frying, drain on a plate lined with paper towels.
Y’all, again – I am so sorry for not taking pictures. This was an experiment that I wasn’t even sure would work, and then BOOM! It was too good not to post. So I reluctantly put it down to take at least one picture before I demolished it. I encourage everyone to give it a try!
Ever go out with a girlfriend for a margarita and, even though you’ve already eaten, the smell of the place makes you starving? My method is a side of rice, smother it in red enchilada sauce, throw some melted cheese on top and watch me drool!
So I just decided to start making it at home.
Each can of enchilada sauce could feed an army this way, so I usually follow it up with some easy chicken enchiladas for dinner a few days later.
It’s simple, it’s cheap, it’s easy.
1 Box mexican rice mix ~ 1 can enchilada sauce ~ small handful shredded mexican cheese
You heard me. That’s it.
First thing’s first. Prepare rice as directed on package.
Dish yourself up a good heaping bowlful.
Drench the rice in red, lovely deliciousness.
Sprinkle that enchilada goodness with a healthy dose of shredded cheese.
Microwave for 30 seconds to heat the sauce and melt the cheese.
Sweet Moses it makes me hungry just looking at it.
I’ll probably have this for lunch tomorrow now.