Wednesday, November 28, 2007

Red Chile-Cheese Enchiladas


When I saw this in the December issue of Cooking Light, I had to make it! I added shredded chicken to mine, just because it seemed kinda boring without it. I topped it with lettuce, tomato, and sour cream....as I always do with enchiladas. I think next time I'll also add in the Fiesta Rice too! Of course, my photos aren't nearly as pretty and neat as in the magazine!





3 comments:

Amanda said...

Looks great Jamie! If I make it another week without having this baby it is going on next weeks menu!

Jill said...

That looks great! I saw that in the current issue of CL and can't wait to make it myself. Glad it turned out well!

Melissa & Jon said...

A) I love the old-school Corelle plate. It brings back memories of my mom's kitchen when I was very small...complete with the ceramic mushroom canisters. I still think that kitchen was cool...but it may be just me...

B) I think I'm going to try this with leftover roast pork. Our local cantina has a lot of specials with roast pork and chorizo as the meat. I just love how pork soaks up the flavor of most any sauce!

C) I really need to renew my defunct Cooking Light subscription. I didn't think I'd have time after Grant was born. Hogwash. I cook even more now than I did before, which is saying something.