Murt’s Man Bait-“Taco-ish” Tuesday…Chicken Enchiladas & Margaritas

I decided since I always do Man Bait on Tuesdays that it’s about damn time I did a “Taco-ish” recipe. The reason I use the word “ish” is because Tacos are so basic. I personally believe that any type of Mexican food can suffice for Taco Tuesday. As long as you pair it with Tequila (obvi), then I say PARTY ON.

^this is practicing what I preach!

With that being said…I’m a HUGE enchilada fan and so is basically everyone I know. I discovered an amazing enchilada recipe that I now make at least once a month (which is a lot in my house since I cook so often) and I’m going to proudly share it with you fine people.

Recipe: Murt’s Chicken & Cheese Enchiladas

Pair with: TEQUILA (Margaritas)

Ingredients:

-3 to 4 cups cooked shredded chicken (I boil chicken breasts in salted water until cooked and then they shred super easily)
-1 medium onion, chopped
-1 teaspoon olive oil
-1 cup sour cream

-1/4 cup of your favorite salsa
-1/2 cup chopped parsley
-1 large can red enchilada sauce
-3 cups shredded cheese (I like the taco blend but use whatever kind you prefer)
-10 to 14 medium to large flour tortillas

Directions:

1. Preheat over to 350 degrees

2. In a large sauce pan cook the onions in the olive oil until they start to look translucent

3. Add in the shredded chicken and stir until well combined

4. Add in 1/2 cup of your enchilada sauce, sour cream, salsa and parsley and stir until combined and then turn off the heat

5. Add in 2 cups of your shredded cheese and stir until it is melted into the mixture making it look creamy

6. Spray a 3 quart baking dish with non stick spray and then add enchilada sauce to the bottom of the dish just enough to cover the bottom with sauce

7. Generously fill your tortillas with the enchilada mixture and roll them up. Place the enchilada in the pan with the open side face down so that it stays secure

8. Repeat this step until your pan is filled with enchiladas side by side

9. Pour your remaining enchilada sauce all over the top and then top with shredded cheese and chopped parsley

10. Cover the dish with foil and bake for 20 to 30 minutes (note: remove the foil for the last 5 to 10 minutes of baking so that you get nice crisp edges and the cheese on top fully melts)

11. Serve with sour cream, guacamole, salsa and of course margaritas!

Your end result should look something like this:

It may seem like a lot of steps but it’s seriously so easy and actually a lot of fun to make. I like to start drinking my tequila DURING the preparation part so maybe that has something to do with why I find it so much fun. Follow my lead, people. Trust me.

I hope everyone has an awesome “Taco-ish” Tuesday filled with my enchiladas and tequila flowin’ margaritas! Cheers Bitches!!!!

For a special treat-below are multiple pictures of me either drinking margaritas or “cheersing” my friends with margaritas.