Pretty Physicist!

Friends, I am SUPER excited to have a guest post today! Jess is my newest large sponsor, you can she her shiny button over on the right! I'm going to say it again, I'm super excited to have her here & can't wait to try out what she's shared with us today!
 Hi, I'm Jess, the Pretty Physicist! 

I am a 20-something physicist working as an engineer.  I love reading, cooking, and shopping, and I live by the mantra:  "Who says smart can't be pretty?"
My blog is about a little of everything, especially my day-to-day life. I am real and honest, and I hope you'll decide to come check it out.  You can find me on:   Facebook Twitter Pinterest Instagram

I love Mexican food, and I love spicy food. These enchiladas are from a recipe that I got from my best friend. Because they're so delish, I want to share the recipe with you. I will preface this by saying that I make 2 kinds - black bean for me and chicken for hubby - but I can make them at the same time with minimal difficulty. You can replace the chicken with any meat you like - ground beef or turkey, steak, etc. It is seriously a "whatever you like" enchilada.

Ingredients:

olive oil

1 chicken breast, chopped (2 if you're making chicken only)

1 can black beans, drained and rinsed (omit if making chicken only)

1 large can enchilada sauce

1 small onion, chopped

2 chipotles in adobo, diced

1 can diced tomatoes with jalapenos, drained

1 small can corn, drained (or 1 cup frozen corn, thawed)

1 small can diced chiles, drained

chili powder (to taste)

cayenne pepper (to taste)

crushed red pepper flakes (to taste)

12 tortilla shells (flour or corn - both work equally well)

shredded cheese



Directions:

1. Saute chicken in olive oil until cooked. Remove from pan, saute onion in same pan until soft and translucent

2. Add chipotles, diced tomatoes, corn, chiles, and spices and cook until heated through.

3. At this point, if you're me, you split the veggie mixture into two frying pans, add the chicken to one and the black beans to the other. If you're making all meat, just add the meat into the veggie mixture.

4. Spread a little enchilada sauce on the bottom of the baking dishes, put the rest in an empty pie plate.

5. Dip the tortillas (both sides) in the sauce, fill with approximately 1/2c of the mixture, roll up, and line up in baking dish. If there is any extra filling, I just put it around the enchiladas in the dish. Dipping the tortillas in the sauce keeps the tortillas from drying out and really helps distribute the flavors.

6. Sprinkle the tops of the enchiladas with shredded cheese and bake at 350F for approximately 20 minutes or until heated through and the cheese is melted.



This recipe makes 12 enchiladas - enough for hubby and I to both eat a good dinner and have left overs for lunch the next day!