Tuesday, September 28, 2010

Cheater Enchiladas

Isn't it kind of fun to cheat when you know you don't have to feel guilty? Some of you may know that spaghetti is keeping my children alive. They may eat a few other things, but if it weren't for this, they would all starve. We eat spaghetti about once a week (plus leftovers). Dustin requests it nearly as much as the children. I, on the other hand, have started to dread the stuff. I'm SO sick of spaghetti. But wait. Isn't the title of this post "Cheater Enchiladas"? Let's get on with it then! In order to not want to vomit every time someone says they want spaghetti for dinner (every day), I have started buying and making different brands and kinds of sauces, in the hopes that it will make this meal a little more exciting for my poor, worn out, pasta taste buds. I bought this the other day:

And when I opened it up and smelled it, all I could think of was a happy little waiter in Mexico, wearing a very large sombrero. I couldn't even imagine drenching my noodles in it. So, I saved it and instead, used it as the secret (and main) ingredient in my next batch of enchiladas. And because of it, these were the easiest enchiladas I have ever made! And they tasted great! And now you can all be cheaters (guilt free), too!

Cheater Enchiladas
by: Carolyn

3/4-1 c. milk
1/2 c. sour cream
1 jar of Classico Roasted Red Pepper Alfredo sauce
1 c. shredded cheddar cheese
2 c. chicken breasts, cooked and shredded
8-10 tortillas
1/3 c. shredded cheddar cheese

In a large bowl, stir together the milk, sour cream and Roasted Red Pepper Alfredo sauce. Take out 1 1/4 c. of this mixture, put it in a little bowl and set it aside for later. To the rest of the sauce (in your big bowl) add your cheese and shredded chicken and stir it well. In the bottom of a 9X13 pan, spread 2 spoonfuls of the sauce that you withheld (in your little bowl). Is this getting confusing? Hopefully not. Heat your tortillas in the microwave for 1 minute so that they don't stick together (is this because I buy cheap tortillas that this happens?). Now take the big bowl of sauce/chicken/cheese and fill your tortillas with this sauce, roll them up and place them close together in the pan. Repeat this until all the tortillas are filled and your pan is full. Pour the little bowl of sauce (that you kept out) over the top of the tortillas and then sprinkle it all with the 1/3 c. cheese. Bake at 400 degrees for 20-25 minutes. Serve with sour cream, spanish rice and a sombrero.

1 comment:

  1. I've neevr thought of making enchiladas this way, its sounds yummy!