Chicken Enchiladas, Part Two!

I am a big fan of homemade Mexican food. Beans, sour cream, avocado, cheese, tortillas ... what's not to love? The ingredients are delicious, and versatile. With a few pantry staples and spices, you can whip up your own version of a taquito, enchilada, burrito, quesadilla, etc! My first attempt at chicken enchiladas was back in April but I knew I needed to try them again. For lunch today, I decided to make them, but minus the red sauce. My goal was to use ingredients I had on hand and to not run to the store last minute!

I had some leftover chicken cutlets in balsamic vinegar from dinner last week, so I shredded them and then marinated them with lime juice, garlic powder, onion powder, cumin, salt, and pepper.

Next I diced some slices of Swiss and muenster cheese, and started to form the enchiladas. I rolled the chicken, black beans, and cheese bits in corn tortillas.

Assembled enchiladas, with cubed cheese on top.

Baked, golden brown, bubbly goodness!

I mashed up an avocado with a bit of lime juice and salt and slathered it on top of the enchilada pieces, along with some sour cream.

Yum! :)

Chicken Enchiladas

For once I was in a non-Italian mood and decided to try my hand at Mexican/Tex-Mex. I had an inkling to attempt enchiladas but couldn't find a cohesive recipe to follow, so I merged Rachel Ray's version with Tyler Florence's. I was a little apprehensive of the sauce flavor, and next time I will make it more flavorful and a little bit more spicy, but it worked! I caved and bought the bag of generic Mexican blend cheeses but I was glad I did - they were great!

Love the bubbly, crispy cheesiness! Enchiladas definitely require some broiling.

My boyfriend said he wasn't a fan after his first bite - and then cleaned the remaining half of the dish! (Most of the first half was gone thanks to my dad!) This wasn't my favorite dinner, but evidently it is a good one for the mens ;)