My dad used to scuba dive in Mexico.
That is probably where his Mexican pallet developed.
Mexican food is good, really good.
Burritos are good, but I sometime wish they had sauce.
Enchilladas are good, but I sometimes wish they had more stuff.
One lazy Sunday my dad and I merged the two, and the result was delicious. We dubbed our creation Enchilitos:
1 can enchilada sauce
1 large white onion
fresh ground pepper, cilantro, cinnamon & chili powder
burrito sized tortillas
grated cheddar cheese
what TO DO
in a slow cooker ...
add the enchilada sauce
chop the jalapenos & onion, add to the sauce
add pepper, cilantro, cinnamon & chili powder to taste
in a hot skillet...
add olive oil
brown the chicken on all sides
add the chicken to the slow cooker
turn on the slow cooker in the morning & just let the chicken cook all day
pull apart the chicken (if it hasn't fallen apart already)
fill the tortillas with the chicken
spoon the sauce (with the onions & jalapenos) into the tortillas
add rice & beans if you'd like
add cheese (as much as you'd like)
wrap the tortillas & place in a baking pan
top with cheese & sauce
bake at 350 for about 10 mins.
top with salsa