I am finally getting used to the lighting situation at our new place in TX. The kitchen, my favorite spot,  does not have a window. Boo! So it was time to get my creative juices flowing… I tried each room with a window in our tiny place and I finally found it. The master bedroom. Not my first choice, but at least it wasn’t the bathroom!

Now I had to figure out the set up. The room is small so I thought I would line up the bar stools and use that as a work surface.Well I managed to get this shot and you see that little bowl of chicken off to the side… It flipped off the side of the make shift table and landed of course upside down on the carpet. What a mess! Chicken and RED sauce everywhere! I guess I should be happy it wasn’t the entire dish of enchiladas. I would have cried!

Now onto the enchiladas! They are a dish of deliciousness and full of some of my favorite things… Hot sauce and gorgonzola cheese. YUM! Feel free to adjust the hot sauce amount to your liking. I like mine spicccccy!

Recipe from How Sweet It Is.

Ingredients

• 3 boneless, skinless chicken breasts, cooked and shredded
• 1/2 onion, diced
• 1 red pepper, diced
• 1/2 small jalapeño pepper, diced
• 14 ounce can or enchilada sauce or my homemade enchilada sauce
• 1/4 to 1/3 cup hot sauce (I used Frank’s)
• 1 cup cheddar or monterey jack cheese, shredded
• 8 whole wheat flour tortillas
• 4 ounces gorgonzola or bleu cheese, crumbled
• 5 green onions, chopped
• 1/2 cup fresh cilantro, chopped

Directions

1. Preheat oven to 375 degrees.
2. Lightly spray a 9 x 13 dish with non stick spray. Pour enchilada sauce and hot sauce in a bowl and mix. Pour a little enchilada sauce on the bottom of the baking dish. Set aside.
3. In a large skillet heat 1 tablespoon of oil over medium high heat. Add onion, red pepper, and jalapeño pepper and sauté for about 3 minutes. In a large bowl add shredded chicken, sautéed onions, and peppers.
4. Add 1/2 cup of enchilada sauce and 1/2 cup cheddar or monterey jack cheese and combine.
5. Fill each tortilla with chicken mixture and gently roll up. Place filled tortilla seam side down into baking dish. Top with remaining enchilada sauce and cheddar cheese. Bake for 20-25 minutes or until nice and bubbly. Top with gorgonzola or bleu cheese, green onions, and cilantro. You can easily add any other of your favorite toppings, slices of avocado, guacamole, a dollop of sour cream.

Yum!!!