Lacey Maddalena from Browns Valley, Calif., shared with me one of her favorite recipes. She said, “It’s a super-easy recipe and so delicious, I created it when I had almost nothing in my cupboards!” I have begun to realize this summer that I love dishes I am able to make ahead of time, stick in the fridge, come in the house after a long summer night practice, and dinner is all done! No pots or pans to pull out – just turn on that oven and enjoy – no mess, just hungry mouths to feed!
Lacey’s Special Enchiladas
1 can chili verde (green) enchilada sauce
2 large chicken breasts
8-10 fajita size flour tortillas
1 small can of diced green chilis
1 cup Ranch dressing
2 cups Jack cheese
Green taco sauce
Boil chicken breast for about 15 minutes (or until it is thoroughly cooked and can be shredded easily with a fork). Shred chicken. Drain diced green chilis. In a bowl, mix together chicken and green chilis. In a separate bowl, mix together ranch and enchilada sauce. Pour half of the ranch/enchilada sauce in with the chicken and chilis and mix well. Pour half of what’s left of the enchilada sauce (a quarter total of the mix) into the bottom of a casserole dish. Take flour tortillas and add 2 spoonfuls of the chicken, sprinkle in jack cheese, and roll loosely with the seam facing down and place in a casserole dish. Pour remaining ranch/enchilada sauce mix on top of the enchiladas. Cover with cheese. Bake in oven for 20-30 minutes (or until cheese is really nice and melty) at 350 degrees.
Email your recipes to Erica Krantz at erica@roperssportsnews.com — she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.
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