Back at it here with a recipe for almost fully homemade enchiladas. For these I used a packaged enchilada sauce, which is obviously the right choice for anyone cooking on a weeknight.

So here’s what happened on this command kid’s most recent Sunday night:

-Slice up a whole sweet yellow onion
-Crush 4-6 cloves of garlic
-Spice up a few chicken breasts with s+p, chili powder, a little cumin and sugar, and whatever else tickles your fancy.
Toss these three items with some olive oil and more s+p and bake at something like 400 degrees until the chicken is cooked through.

Once that mix is out of the oven, follow these steps repeatedly:
Take a medium fajita sized tortilla and cradle it in your hand, sprinkle about a tbsp or cheese, spoon in some of the previously cooked and sliced chicken breast, onion and garlic, and file ‘em up. Make as many enchilada rolls as your pan and chicken mixture allows, then cover the pasture of rolled joys with the enchilada sauce and a little extra cheese.

Cook in the oven until everything is hot and bubbly.

Enjoy with fresh tomatoes, salad, or traditional beans and rice.