Inside: Lightly sautéed chicken tenders with freshly ground lemon pepper, refried beans, and some of the enchilada sauce (Santa Cruz Chile Powder, beef broth, leftover steak gravy, Montreal Steak Seasoning, the end of the fresh tomato salsa, the dregs from the container of roasted green chiles, and a smidge of vegetable broth granules [instead of salt], and a large shot of cumin), then covered with copious quantities of more enchilada sauce, and twelve generous strips of extra sharp white Cheddar cheese.
Since all of the ingredients were already cooked, and still hot, it needed to bake for only about ten or so minutes in the still-hot oven from which I had just taken the faux focaccia and cinnamon bread.
Plated, it looked like this:
Adventures of Dorrie Anne 
You really know how to make a person hungry! I love enchiladas and those look soooo good
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I’m not big on raw onions or garlic, so didn’t put any in there, but DH suggested that some raw chopped onions inside the enchilada would have been good, and some oregano in the enchilada sauce. I’ll try the oregano next time; I have some of the finely-ground Mexican kind. I suppose I could put the chopped onions in only two of the enchiladas, and then be sure to mark mine as “clean”! ;->
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I love the way you bring the mexican restaurant at home…and the description of ingredients leaves me extra hungry and the slices of extra sharp cheddar melting on top is enough to make me try and eat it out of the screen. Thanks for making my mouth water. I wish i had a mexican restaurant at home too!
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No special ingredients – give it a whirl. If you don’t have green chiles available, check the frozen food area near the plain vegetables, or use canned. I don’t know about importing, but everything you need can be had from Santa Cruz Chile Company in Arizona.
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Well. . .if you are not going to open up a restaurant. . .at least put together a Cook Book!
So many of your delicious meals have filled my eyes if not my tummy. . .
Hmmm. . .”Judie the Foodie”. . .a natural best seller!
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No way, Jose! But I’d be glad to make you and Nancy a meal anytime! C’mon down! There are enough hints to help a smart guy like you put together an enchilada. Besides, I rarely measure anything or use the same method twice, so a cookbook would be impossible to keep on track!
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Those enchiladas look absolutely delightful! Even DH walked past the computer screen and said, “That looks good!”
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We had the remainder for lunch today. DH said it was even better the second day! Sure was easy to just reheat such a delicious meal and toss on some freshly cut up tomatoes, sour cream, and other “sprinkle on”-type things.
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Love the looks of the Mexican food.
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Thanks. It tasted very good.
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I’ll bet.
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