One thing I really love is Tex Mex or Mexican food. Obviously, what I am used to is not real Mexican food from Mexico, but very much an Americanized version of it. But I do love the flavors.
The jalapenos, the tomatillos, the corn tortillas, salsas, etc. The cheese, chilies, spices. I could eat it every day. Although they are not something I grew up with, they are something which I have come to really enjoy through the years.
I have been on a quest in recent months to downsize most of what I cook to feed only one or two people. With there only being myself in the house, I just don't have the use for, and can't use up traditional recipes which feed four or more people. Not unless I have company anyways!
I came across this recipe for a small batch chicken enchiladas verde on a blog called One Dish Kitchen. I decided to adapt it to what I have in my own kitchen and the ingredients available to me.
I also have a full-sized recipe for Green Chili Chicken Enchiladas on the blog, which you can find here. Its very delicious to say the least!
What really appealed to me about this smaller sized version was the ease of preparation and the small amount of ingredients needed to make it. In this recipe ingredients are simply layered in the pan, with no rolling involved.
I also had a quantity of leftover turkey to use up from Thanksgiving, so do note that you can use either chicken or turkey in ...
