If there is one thing you need to know about my cooking style, it's that I LOVE convenience cooking! Love it. A lot. The easier, the better! So when Influenster sent me a coupon for their heat-and-eat taco meats, I was so excited! Not that making your own taco meat is all that difficult... I did it from scratch for a while, and only started using packets when the babies came. But even then, it takes a little while and I'm always glad to save a little time in the kitchen. :-)
When I was pregnant, I got intense cravings for chicken enchiladas in cheese sauce, and for some reason, those cravings are still.hanging.around. Nine months postpartum. Our closest Mexican restaurant is 15 minutes away, and it's a little bit of a production to go out to eat with the babies. Plus, I've been trying to cook more at home to save a little money now that I feel like I have my head above water now. :-)
So instead of getting the taco beef and making tacos or my favorite taco bake from GOODEness Gracious, I decided to buy Hormel's taco chicken and try to make some enchiladas that would satisfy my craving.
And by George... I did it :-)
First, I preheated the oven to 350 degrees, and put three tablespoons of margarine into a 9x13. I popped that in the oven for 5ish minutes. Meanwhile, I threw the whole package of taco chicken (made with high quality dark meat! I love dark meat!!) and a cup of mozzarella cheese into a bowl and mixed them up. By then, it was time to pull the 9x13 out and tilt the pan to spread the melted margarine. I divided the chicken and cheese mixture among six tortillas, rolled the tortillas, and arranged them in the 9x13, seams down. I baked them for 15 minutes. While they were baking, I whipped up some delicious queso using this recipe, but leaving out the green chilies because I'm a wimp ;-) When the enchiladas were done baking, I plated them and spread the queso over them. Work fast, that queso will set up a lot once it's removed from the heat. I served them with frozen corn and Mexican rice, and was VERY pleased with the results!
So here's the rundown again...
- 3Tb margarine
- 1 package Hormel taco chicken
- 1C shredded mozzarella
- 6 tortillas
- Preheat oven to 350 degrees. Melt margarine in the oven in 9x13 pan. Remove, tilt to spread melted margarine.
- Mix chicken and mozzarella. Divide mixture into six tortillas, arranging in the middle of the tortillas, then rolling tortillas around the mixture. Place, seam down, in buttered pan.
- Bake for 15 minutes.
- Prepare queso according to this recipe, and spread over baked enchiladas.