I made chicken enchiladas using the recipe my writing student's sister followed earlier this week. In doing so, I was pleasantly surprised to discover that I could replicate her success. I did make a couple of changes, though.

I found some Mexican dry rub marinade spices at Target, made by Archer Farms. It comes in a type for chicken and a type for beef. So, I rub some of the spices on the chicken and then drizzled olive oil over it before sauteing it in a pan. The spices were an added cook to the overall taste, if you ask me.

I also put a handful of cheese inside before wrapping them like burritos (they fit in the pan better that way).

All in all...a rather tasty meal, if you ask me:

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Chicken Enchiladas


Ingredients:
3 chicken breasts
Salt and pepper
1 small can chopped green chilies
1 10 oz can evaporated milk
1 10 oz can enchilada sauce
10 or so flour tortillas
Cheese (preferably Monterey jack)

Directions:
First salt and pepper the chicken and then cook it in a frying pan with a bit of olive oil. Then put it in the quisenart or blender and grind it up (or you can pull it with a fork). Then mix in the chilies. Mix together the Evap. Milk and Enchilada sauce. Roll up about 3-4 spoonfuls of chicken into each tortilla and pour over enchilada sauce mixture. And top with cheese. Bake at 350 for about 20 minutes.