I just made up that name right now. It's not really a tradition if we've only done it twice....over a year apart. But it was a great time none the less!
Yesterday was Black Friday, a day known for shopping and trampling people and usually some turkey left overs. A couple of years ago we had a get together on Black Friday with some of our friends. I made a big batch of spaghetti and we all hung out and had some drinks and great times.
I decided to do it again this year! Bryan has been saying for weeks that he was really in the mood for some enchiladas. I thought a big dinner with all of our friends would be the perfect time to make them!
They were SO delicious and extraordinarily easy. I made two kinds. One with green(ish) sauce and one with red.
When I first went to the store to make my purchases, I thought I was going to be able to fit enough enchiladas in one pan to feed everyone. And I was going to split the pan right down the middle, hot on one side, regular on the other. As I started to prepare my pan, it quickly became clear that one pan just wasn't going to cut it. Which of course meant I did not have enough sauce for two pans of enchiladas. I had to enlist the help of a friend who was coming for dinner so I didn't end up with the perfect sauce to supplement my mistake. But the result was still delicious. Next time, I'll buy one big can of red and one big can of green. For the makeshift sauce, I had one that was just hot sauce and one that was a jalapeno sauce.
I picked up some chicken breast filets from the store and rubbed them with a mixture of taco seasoning, fajita seasoning and just a pinch of cayenne pepper. I grilled them in my trusty grill pan and then shredded them up. After that I mixed them up with some cheese (okay, a lot of cheese) and about 2 spoonfuls of sour cream. I was going to use Mexican shredded cheese (Monterey Jack and Cheddar) but we had an abundance of mozzarella, due to a miscommunication on a pizza night, so I used that instead. I don't think anyone could tell the difference.
Then take your pans and pour just enough sauce to cover the bottom (one green, one red)
I heated up our corn tortillas in the microwave to save time. I wrapped them in paper towels and flipped them every 15 seconds until they were hot (just about one minute) Then I held the (HOT!) tortilla (be careful!!) in my hand and filled it with the chicken and cheese mixture then rolled it up and placed it seam side down in the pan.
After I filled both pans, I opened up my second cans and poured the hot sauce on the red pan and the jalapeno sauce on the green pan. (next time more red sauce in the red pan, and green sauce in the green pan) until they are pretty much covered in sauce. Then, I topped them with cheese. I used more mozzarella for the red enchiladas and some pepper jack for the greenish, for an extra kick.
Then I heated them up in the oven for 15 minutes at 400 degrees.
In the end they looked like this:
Yesterday was Black Friday, a day known for shopping and trampling people and usually some turkey left overs. A couple of years ago we had a get together on Black Friday with some of our friends. I made a big batch of spaghetti and we all hung out and had some drinks and great times.
I decided to do it again this year! Bryan has been saying for weeks that he was really in the mood for some enchiladas. I thought a big dinner with all of our friends would be the perfect time to make them!
They were SO delicious and extraordinarily easy. I made two kinds. One with green(ish) sauce and one with red.
When I first went to the store to make my purchases, I thought I was going to be able to fit enough enchiladas in one pan to feed everyone. And I was going to split the pan right down the middle, hot on one side, regular on the other. As I started to prepare my pan, it quickly became clear that one pan just wasn't going to cut it. Which of course meant I did not have enough sauce for two pans of enchiladas. I had to enlist the help of a friend who was coming for dinner so I didn't end up with the perfect sauce to supplement my mistake. But the result was still delicious. Next time, I'll buy one big can of red and one big can of green. For the makeshift sauce, I had one that was just hot sauce and one that was a jalapeno sauce.
I picked up some chicken breast filets from the store and rubbed them with a mixture of taco seasoning, fajita seasoning and just a pinch of cayenne pepper. I grilled them in my trusty grill pan and then shredded them up. After that I mixed them up with some cheese (okay, a lot of cheese) and about 2 spoonfuls of sour cream. I was going to use Mexican shredded cheese (Monterey Jack and Cheddar) but we had an abundance of mozzarella, due to a miscommunication on a pizza night, so I used that instead. I don't think anyone could tell the difference.
Then take your pans and pour just enough sauce to cover the bottom (one green, one red)
I heated up our corn tortillas in the microwave to save time. I wrapped them in paper towels and flipped them every 15 seconds until they were hot (just about one minute) Then I held the (HOT!) tortilla (be careful!!) in my hand and filled it with the chicken and cheese mixture then rolled it up and placed it seam side down in the pan.
After I filled both pans, I opened up my second cans and poured the hot sauce on the red pan and the jalapeno sauce on the green pan. (next time more red sauce in the red pan, and green sauce in the green pan) until they are pretty much covered in sauce. Then, I topped them with cheese. I used more mozzarella for the red enchiladas and some pepper jack for the greenish, for an extra kick.
Then I heated them up in the oven for 15 minutes at 400 degrees.
In the end they looked like this:
Then I added a little sour cream and fresh tomato salsa to mine. I cant handle the heat, so I needed something to tone them down a bit :)
It was a great night with great food!! I hope we really can make a tradition out of it!!
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