enchiladas.

Hooray today is my friday! It has been a long week and I am so glad its over..a little celebrating is in order.

Also, I'm back to working out. Just gonna start where I left off, and I know that'll mess the results up, but if I go back then I'll never want to continue. Gotta get my girlish figure back, and be able to kick some ass if needed!

"Everyday, live forever!"

Food time!
I stuck  to my roots, and made enchiladas last night! Well, also 'cause my parents shipped us a box of canned tuna and chicken and we still have so much left over, it was time to do something other than sandwiches! With that being said, yes I used canned chicken, its easier, and faster and perfect. Be my guest and grill your own chicken first, then shred it. I dont have the time, nor the patience.

Look how yummy, and soo easy to make! I was so hungry last night (at work) I scarfed them down, not taking the time to fully enjoy them. But Daniel confirmed that they were amazing!

Enchiladas

by mi madre

Ingredients

1 can of chicken breast

1 8oz can of tomato sauce

1 lg can of Enchilada sauce

Corn tortillas

Shredded Mexican cheese

oil

Spices: cumin, garlic and onion powder. 

1. Pre-heat the oven to 350.
2. Drain the chicken, put in a small pot and add some of the tomato sauce. Set on low heat,break the chicken up, add the spices to your taste and mix together. Let it sit, warm up and soak in the spices. 
3. In a large frying pan, pour some oil (I used evoo 'cause that's all we keep in the house, but use whatever you like, fatty or not), and turn stove on a low heat. Once its hot, lay a corn tortilla in, move it around, flip, and then take it out and repeat with as many enchiladas as you want. Afterwards, I pat them down with a paper down so they're not dripping with oil!
4. In a large baking dish, pour a little enchilada sauce to coat the bottom. Lay a tortilla down, put some chicken in a line down the middle. Sprinkle the cheese and wrap. Continue with the rest of the tortillas. 
5. Once all wrapped, and lying in the dish, pour the rest (or as much as you prefer) of the enchilada sauce over the enchiladas. Sprinkle with cheese. And place in oven for 10-15 min. 

We normally eat it alone, but it goes great with some Mexican rice!