With Mother’s Day just around the corner, now is the time to grab your special mom and a few of her best girlfriends and thank her for all she does by treating her to a one-of-a-kind slumber party—bed & breakfast style! (Unable to get away for Mother’s Day? Don’t worry! The Circle S Ranch & Inn is providing one of their most popular slumber party recipes so you can spoil mom at home with a fun, easy-to-make dinner!)
Innkeeper’s Note: Jack uses many bases for his enchiladas and one of my favorites is this chicken and sauteed veggie recipe. Zucchini and yellow squash, with mushrooms and asparagus are a great combination, especially with a few red or yellow peppers thrown in too! Just saute in olive oil adding salt and pepper, then use in place of, or with, your own favorite enchilada filling or sauce.
- 1 large Zucchini, peeled and sliced
- 1 large Yellow Squash, peeled and sliced
- 3/4 cup Mushrooms, sliced
- 1/2 bunch (approximately 1/2 pound, or more if you like) Asparagus, rinsed, trimmed and cut into bite size pieces
- 1 large Red Pepper, chopped
- 1 large Yellow Pepper, chopped
- 2 cups shredded Mexican Blend Cheese
- 6 Chicken Breasts
- 6-inch Flour Tortillas
- your favorite enchilada sauce, cheese sauce or salsa for topping (made in advance, of course)
Preheat oven to 350 degrees for baking.
Assembly
Boil 6 chicken breasts until fully cooked, allow to cool, then shred. In a large skillet, saute the prepared veggies in olive oil, adding salt and pepper to taste. When veggies are soft, combine in a large mixing bowl with shredded chicken and 1 cup of the shredded Mexican blend cheese. Blend well. Reserve the other cup of shredded cheese for topping.
Place a couple spoonfuls of chicken and veggie filling inside 6″ flour tortillas, and place finished tortillas (seam side down) in a greased 9×13″ baking pan as you roll each one. When finished, cover all with your favorite enchilada sauce, cheese sauce or salsa. Sprinkle the reserved cup of shredded cheese on top and place in a 350 degree oven for approximately 25 minutes or until cheese is melted and enchiladas are bubbly. Serve warm with black beans and rice, tomatoes, shredded lettuce and sour cream.
This recipe may be made up to 6 hours in advance and refrigerated until ready to bake.
Makes approximately 4-6 servings.
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{ 2 comments… read them below or add one }
What a fun weekend that would be…and the food sounds good too.
My, but this looks good!