My husband notified me late last night that I have not been up to par on my postings. I was told that I was writing posts that weren’t as deep and detailed. I agree. It’s been busy for me and I find it hard to keep up with detailed posts and such when I’m chopping paper and making detailed invitations.

But,…in honor of my hubby, here is a detailed post for you!!

Enchilada’s (I made a few weeks ago)!!! They’re yummy and delicious and can feed a whole crowd! I’ve made these a TON in the past couple of months. They have become J’s favorite and he is always requesting them. The great thing about these is that you can make as much or as little as you like. Just separate them into two dishes, freeze one and cook the other and you have two dinners done in one sitting. It’s marvelous!! I’m sure you could even freeze just the filling and then wrap up your enchiladas when you’re ready for them. I haven’t tried that yet, but I’m sure it will work.

So in this dish, I’ve manipulated two different recipes. One is from the Food Network’s site, made by Tyler Florence, and another from Simply Recipes website. I’ve added in a ton more spice and even a few of my own ingredients to make my own version of enchiladas.

First, the ingredients! There are a lot of things that go into this recipe, but they can be easily found at your local grocery store, so don’t worry!

First, finely dice 1 onion and about 5 or so garlic cloves (I love garlic and think there can never be too much garlic taste, so I add a ton!)

Then, saute the onion and garlic in about 3 tablespoons of olive oil.

While the onion and garlic is sauteing, pull out your roasted chicken. Hello, roasted chicken purchased at Vons! Thank you for joining us. You are delicious. And, I didn’t even have to cook you!

Shred the entire chicken with a knife and fork…like this.

After your onion and garlic is done sauteing, throw in 1 1/2 cups of frozen corn.

Let that sit for a while and grab your green jalapeno chilis.

If you weren’t smart (like me) and didn’t buy diced jalapeno’s out of the can, dump out your whole jalepeno’s and dice them up.

Throw your jalapenos into the onion, garlic, and corn mixture,

along with your 28 oz. can of stewed tomatoes and 15 oz. can of mexican diced tomatoes.

Then, go back to your shredded roasted chicken. Throw it in a bowl and mix it up with 3 tablespoons of ground cumin, 4 tablespoons of chili powder, 2 tablespoons of garlic powder and a ton of salt and pepper. Make sure to taste it as you go and add more of less of the seasoning as you like.

Mix all of the spices and shredded chicken together,…..YUM!

It’s almost time for the fun part! Don’t worry!

Before we start the enchilada wrapping, make sure to throw your, now seasoned and shredded, chicken into your corn, jalapeno, and tomato mixture on the stove.

Make sure to mix it up. Taste the mixture again, and if you can go for more spice, now’s the time to add it!

Yummy! Isn’t it starting to look delicious?

Now just add about a 1 1/2 cups of shredded cheddar and jack cheese to the mixture and stir it all together. This will give it just a bit of a cheesy taste inside.

And now for the enchilada wrapping!!

First we need to get the enchiladas soft flexible, so they won’t tear when we fill and wrap them.

This here, is what I like to call the “white and lazy” version of heating your tortillas versus heating them in the skillet with the enchilada sauce, which I believe is the authentic way. But, this is how my momma raised me to warm up tortillas. It may be a bit ghetto, but it works!!

First, wet some paper towels in the sink and wring them out so that they are just damp, but not dripping with water. Lay one sheet onto a large plate. Place 3 tortillas onto the plate, overlapping a bit so they will fit. Place another wet sheet of paper towel over the tortillas and then continue the process until you’ve laid down about 15 tortillas. Cover up the last layer with a damp paper towel, making sure to tuck the edges under the tortillas. Then, heat them on high for about 30 second increments. When the paper towels feel warm and the tortillas are nice and pliable, you will know they are done!

Now it’s enchilada time!!

*Notice that I have green and red enchilada sauce…yeah, that was a mistake. I meant to only get red, but instead grabbed a green can by accident. Use only red if you’re making enchiladas with red sauce or you can switch it up and use green if you feel like it!*

So, first things first,… pour a good amount of enchilada sauce in the bottom on your 9 x 13 casserole dish to coat the bottom. Then begin packing your corn tortillas with yummy filling!

Pack about a heaping tablespoon into each corn tortilla.

Then fold it up, flip it over, and stick it in the pan!

Until your entire pan is filled!

Then grab your red enchilada sauce and cover the entire tray of enchiladas with your sauce.

Take the rest of your cheddar and jack cheese (about 2 cups) and cover your enchiladas entirely.

Then, because this is how J’s sweet mommy used to do it when he was little, sprinkle a bunch of sliced black olives on top. If you don’t like them, you don’t have to add them. J just insists on having them on top. It reminds him of his childhood .

After you have sprinkled your cheese and olives on top, throw your tray of enchiladas in the oven at 350 degrees for about 30 minutes.

Until the cheese is melted and bubbly.

You can throw many different delicious toppings on top,….sour cream, freshly chopped avocados, chives, etc.

So, try it for yourself and let me know what you think!! Thanks for sticking through this long post! Hope you enjoyed ever detail .