I pinned this recipe for the Pinterest described "BEST enchilada recipe ever!!" over one year ago. I love me some enchiladas and some Tex-Mex so just the thought of these made me drool. Why, then, did it take me so long to make them?? I'll tell you why.
Mr. Pinspiration has a food issue. He absolutely refuses to eat anything in the "creamy" category, specifically if it is white (think yogurt, mayonnaise, sour cream, cream cheese)--unless it is dessert (i.e., frozen yogurt, ice cream, frosting, pudding, etc.), soup, or gravy. Mr. Pinspiration went on a little trip a few days ago so I went to the store and stocked up with plans to make a few of my favorite recipes with said ingredients.
|There is cream cheese hiding behind there too.|
Back to enchilada talk. I used canned chicken to pull this together and it was ridiculously easy. Baked it up until it was bubbly and browning and served it up to two hungry boys.
|Fresh from the oven.|
Total cost: Around $6
Total time: Pulled together in 15 minutes plus baking time.
Final verdict: They won us over, but we won't be putting these in the regular rotation--mostly due to the forbidden ingredients. They were good, but a bit on the bland side. Perhaps that is because I used canned chicken. Maybe if I prepared the chicken with some Tex-Mex flair or stirred in some seasonings to the filling. They were a tad indulgent for me but were a delicious treat and am not letting the leftovers spoil!