All Things Thompson: Wednesday meal - Enchiladas & Corn/Black Bean Salsa

So this is one of my regular, go-to meals. We eat this ALL the time!!! I originally got the recipe from my brother's wife (who I'm proud to say I introduced to him!). She's a great cook and I'm glad she passed this along to me.

Get ready for the SIMPLEST version of enchiladas you've ever seen. And I really don't think they lack in flavor because of it either!

The ingredients

For the Enchiladas:

3-4 chicken breasts (I only did 2 tonight but it was a little sparse!)
2 cups of shredded Mexican cheese
1 15 oz can of Green Chile Enchilada sauce...see what I mean - easy!
12 Corn tortillas
Dash of paprika

Really, you could leave it at that! I also add in some chopped onion if I have it on hand.

For the Corn/Black Bean Salsa*:

2 parts Corn
2 parts Black Bean
1 part salsa

*you can do any quantity of this, I usually do 2 cups, 2 cups, 1 cup and have a good amount of leftovers
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First, cook the chicken and shred...this is the most tedious part (and my least favorite because it takes a while!). You've got a couple options - you can boil the chicken in a pot of water, then shred and add some salt and pepper; or you can bake the chicken...that's what I did today. Great part about doing it this way is that you can start from frozen chicken breasts - great huh?! Just pop them in the oven at 375 for 35-45 minutes till the juice runs clear. Then shred.

Here's my shredded chicken

And just a little bit of onion for some flavor! (I used probably an 8th of an onion)

Now set up an assembly line...tortillas, cheese, and the shredded chicken/onion mixture. A little trick for you - take 4 tortillas at a time and put them in the microwave for 20 seconds. This makes them a LOT more flexible to work with!

Do you see that precious baby on the fridge - yep I'm in love...can't bring myself to pull down Kinley's birth announcement even though she's 9 months old! Oh how she has grown!!!

So here are my enchiladas all rolled up. I fit 12 in a 9x12 pan

Then comes the sauce...there are PLENTY of enchilada recipe's out there where you can make your own sauce, but I find the cheap stuff is still pretty yummy!

Cover the enchiladas with every last drop in the can...

Then sprinkle on the rest of your cheese

Finally sprinkle just a bit of paprika on top - give it a great punch of flavor and color!

Into the oven at 375 for about 35-40 minutes - everything is already fully cooked, so you're really just heating things up and melting the cheese...watch to make sure the tortillas don't get too crispy.