Chicken and Cheese Enchiladas

Warning: If you are a food "purist," someone who only uses the freshest ingredients and makes everything from scratch, you should probably stop reading this post right now. And if you are one of those people -- I seriously envy you. I wish I could be like you. And sometimes, I am -- but sometimes, I'm not. And I'm not ashamed to admit that.

This recipe was born a few years ago, when I came home to a hungry husband asking me what was for dinner. When I told him we were having chicken fettucine alfredo, he let out a huge sigh and said, "I was really in the mood for something...Mexican." (Mind you, we had only been married a short time at this point, and I was still all about pleasing my man. Rest assured, if he said this to me now, my response would be, "Tough. If that's what you want, you make it." Ahhh, marriage.)

Anyway, I threw together these enchiladas using only what I had on hand in our apartment -- and to tell you the truth, I didn't expect a lot out of them. But much to my surprise, they were absolutely delicious. Joe requests them frequently, but I do not make them frequently since they're not very healthy. But once in a while, when I am feeling particularly frazzled and have cook's block to boot, it's okay to indulge. Like last night. If you ever find yourself in a similar situation, this is a good recipe to try.


Chicken and Cheese Enchiladas (Or: "The Store Does Most of the Work and I am Not Ashamed of That Fact Because These are Quick and Easy and Most Importantly Delicious So Don't Judge Me" Enchiladas)
Source: Cassie

2 cups diced chicken
Emeril's Southwest Seasoning
Salt and Pepper
1 jar medium-heat salsa con queso
1 can green chiles
1/2 cup milk
1/2 cup mild salsa
6 8-inch flour tortillas
Shredded Mexican cheese blend

1. Season chicken with Emeril's Southwest Seasoning and salt and pepper. In a medium skillet, cook chicken in olive or vegetable oil until no longer pink; set aside in a small bowl.

2. Combine salsa con queso, chiles, milk, and salsa in a separate bowl.

3. Add a small amount of the cheese mixture to the chicken and combine.

4. Place one-sixth of the chicken mixture in each flour tortilla and roll the tortillas. Place tortillas in a greased baking dish, seam side down. Pour the remaining cheese mixture over the filled tortillas, and top with shredded cheese.

5. Cover. Bake at 375 degrees for about 30 minutes, or until heated through. Top with salsa and sour cream, if desired.