Good morning! Hopefully y’all had the best weekend and feel refreshed for the first full week of fall. #canwegetsomefallweather
Last week I was flying solo while Big Guy traveled for work. Even when I’m eating alone during the week, I try to cook at least once or twice. I do adore my cheese and cracker plates but that can get old after awhile. (I can’t believe I just said that.) In an attempt to use a protein from the freezer, I made stacked chicken enchiladas, saving the remaining chicken thighs in the package for our dinner on Friday. Since I was cooking for one, I decided to halve the recipe and cook them in separate dishes. However, if I could do it again, I would have doubled the recipe and actually frozen one of the casseroles. You live and you learn.
The idea behind this recipe is instead of rolling your enchiladas (and making an absolute mess) you simply stack all the ingredients in layers. Chicken thighs are cooked on the stovetop (or you could save even more time and use a rotisserie chicken from the grocery store) and then shredded before mixing with 2% Greek yogurt and green onions. The enchilada sauce is made by blending together charred red onions, jalapeño, garlic, fire roasted diced tomatoes, chicken stock, cumin and a little salt. Grate your cheese and you’re ready to start stacking.
Corn tortillas, the enchilada sauce, chicken and cheese are layered (ending with cheese) and then baked.
Making your enchilada sauce is a game changer, in my opinion – there is SO much more flavor. The heat was minimal but you could totally leave out the jalapeño if you’re feeding little mouths. Leftovers are perfect for freezing (or for eating the next night, like I did).
I hope you’re having a great start to your week and I’ll see you tomorrow for more tasty eats.