Let’s try this again, shall we?
Tonight we made Swiss Enchiladas from Cooking Light (via PJ). I ended up with more ingredients than the recipe called for (which is completely normal for me) but this time I think that the overage was actually in proportion, so the recipe holds up pretty well. It was very easy to prepare; the thing that took the most time was shredding the rotisserie chicken. You don’t even have to drain the canned ingredients! The only modification I made was to add a little Mexican Cheese Blend (yes, there’s more) to the milk & flour mixture after it thickened a bit. It tastes great! Also, I don’t think I added quite the amount of salt that was called for (and it probably could have used a titch extra), but you’ll have to forgive me if I’m a little afraid of salt for a while…
Pretty little enchiladas, all in a row:
Sauce in progress:
Pretty little enchiladas, all in a row, with sauce:
Finished product:
Don’t pay attention to the rating given by the link above, this stuff is awesome. Also, if you’re wondering if we have any other pans, the answer is yes. If you’re wondering if we use any of the other pans very often, the answer is no. We’re a casserole/lasagna/pot pie/one-dish-meal kinda family and I make no apologies for that.